Tuesday, April 14, 2009

Almond-Coconut Macaroons

Posted by: Crystal
This is one from my buddy Martha (Stewart). Yum, yum, yum.

Almond-Coconut Macaroons

These traditional Passover cookies couldn't be easier to make -- just stir and bake -- and they require only a handful of ingredients. The coconut treats are crisp and nutty, with a chewy center.
Prep: 10 minutesTotal: 35 minutes
Makes 8
1/3 cup sugar
1 large egg white
1 cup unsweetened shredded coconut
1/4 cup whole almonds, chopped
1/2 teaspoon pure vanilla extract
Pinch of coarse salt
Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week.

1 comment:

  1. Yum! Flippin' Yum! I want to eat them ALL! Your pic skills are nice too:) Alot nicer than always find myself too rushed to take take a nice pic cause I am photographing Dan's dinner plate n don't want it to get cold.....hehe.....
    I like the blue back ground:) And they are very uniform....YUMMY!!!!