Last Sunday, I pulled together the ingredients to make macaroons, which I discussed in a previous post (as opposed to macarons). They turned out quite tastey! In the last photo, I decided to try dipping them in some melted chocolate (sort of like a Mounds bar or Almond Joys). Yum!
I used the 1950 Betty Crocker Recipe book recipe:
- 1/2 c. egg whites (it’s about 3 egg whites or so)
- 1 1/4 c. granulated sugar
- 1/4 t. salt (I used a dash)
- 1/2 t. vanilla (I love vanilla, so ooops, I put in a whole t.)
- 2 1/2 c. moist sweetened shredded coconut
Beat the egg whites with the sugar, salt & vanilla until it forms soft peaks, then fold in the coconut until all of the ingredients are stirred together.
Use an ice cream scoop to scoop the batter onto a parchment lined cookie sheet. They didn’t spread when cooking, so I could have put more on the sheet.
Bake in a 325 F oven for 15 – 18 minutes or until they are a golden brown. They come out feeling almost like marshmallows, kind of bouncy when you touch them lightly.
For an added touch, the macaroons can be dipped in melted chocolate. I used an Almond Hershey Bar, so there were bits of almonds attached to the cookie. They were delicious!