Coconut Macaroons

By Grazor

1 1/3 cups flaked coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract

1.In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
2.Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325 degrees F for 18-20 minutes or until golden brown. Cool on a wire rack.


More MACAROONS

Makes ~40 macaroons (depending on how big you role them and how much batter you eat…)
Ingredients
2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 tsp vanilla
1 tsp almond extract
Directions:

Directions:
1.Mix coconut, flour and salt in a large bowl.
2.In a small bowl, combine the vanilla, almond extract and condensed milk and mix well.
3.Pour over coconut mixture and stir until well blended.
4.Cover bowl with cling film/saran wrap and chill for 1-2h.  (The original recipe didn’t suggest this, but I think it’s a good idea. Your macaroons will keep their shape better if you do.)
5.Preheat oven to 350F/175C. Line a baking sheet with baking parchment.
6.Role heaped tablespoons of coconut mixture into small balls, making sure you compress the coconut firmly. Place evenly spaced on the baking sheet (I fit about 12 per sheet… my macaroons didn’t spread out much).
7.Bake for 10-12 minutes, or until the tops and edges are just turning golden brown. Remove from oven and cool completely.
8.If desired, you can drizzle melted chocolate over them, dip them in chocolate, or just eat them plain.


EVEN MORE MACAROONS

2 egg whites
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) liquid honey
1-3/4 cups (425 mL) finely shredded coconuts
2 tbsp (25 mL) potato starch
Preparation:
In bowl and using electric mixer, beat egg whites until soft peaks form. Gradually beat in sugar and honey until stiff, shiny peaks form. Gently fold in coconut and potato starch.
Drop by tablespoonfuls (15 mL), or, using a pastry bag, pipe into small mounds, onto well-greased baking sheets that have been dusted with potato starch. Bake in 325°F (160°C) oven for 15 to 18 minutes or until firm and lightly browned. Using spatula, transfer immediately to racks; let cool completely. Store in airtight containers at room temperature.

Ingredients

• 30 recipe makes 30 servings

Preparation

Step 1

Macaroons — coconut, chocolate or almond — are a Passover tradition and appear at the end of the Seder with coffee and tea. Crunchy on the outside and chewy inside, these easy-to-make macaroons are so tasty, be sure to make a double batch to satisfy all the requests for seconds.
This recipe makes 30 servings