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July 31, 2005

A devoted reader and correspondent recently asked for
a coconut macaroon recipe. For you coconut lovers, making
delicious melt-in-your-mouth macaroons couldn't be easier!
All you need is a good beater and a few ingredients and in
no time your kitchen will be filled with the enticing aroma
of coconut. In a little while longer, you'll have a tray full
of tender, delectable macaroons. Make sure you store these
delights in a tightly-closed tin or other container, layered
between sheets of waxed paper.


Quick and Easy Macaroons

6 egg whites at room temperature
2 cups sugar
1 pound shredded unsweetened coconut
¼ tsp. salt

Beat the egg whites until foamy. Beat in the sugar, 
adding it a little at a time; and continue beating 
until the mixture is very stiff. Stir in the coconut 
and form into balls slightly larger than a walnut. 
Flatten slightly and bake on a greased cookie sheet 
until lightly browned.

Variations:   
Add 1 cup finely chopped candied cherries, 
1 TBSP. finely shredded orange zest 
or 1 cup miniature chocolate chips to 
stiffened mixture. Mix well before shaping 
cookies and baking. 
OR – decorate each unbaked cookie with a 
candied cherry half, a pecan half, or
2 or 3 pieces of slivered almond.



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collection of recipes from The Stray Gourmet.



Until next time, see you around the galaxy.



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Contents © 1996-2003 The Stray Gourmet

Exploring the Epicurean with The Stray Gourmet
is sponsored by
REGINA'S LAIR: The Smile of The Tiger


Original music © 2005 by  Dan Rowe.





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