The other day, my 8-year-old son decided he wanted me to buy Coconut Macaroons. I was surprised because no one in my family has ever really expressed a liking for coconut. I have always LOVED coconut except for candy bars with coconut in them….blick.
Do you know how much Coconut Macaroons cost?
AND, I figured out later, although I was getting them from the Sprout’s Bakery, they had artificial flavoring. My kids have reactions to those petro-chemicals, so, I thought….someday, I’ll find a recipe and see if I can make my own.
Lo and behold, as I’m looking for a completely different recipe, I ran across one for Coconut Macaroons just this morning, had all the ingredients and whipped up 2 1/2 dozen. I think we’ll have to make these an Easter tradition….if they last until tomorrow!
Coconut Macaroons (from Recipes and Remembrances, a cookbook from the First Presbyterian Church of Kearney, NE ~Joy Pallett)
1 1/4 C.Sugar
1/2 tsp. Vanilla (I only ever use pure vanilla extract)
2 1/2 C. Shredded Coconut (I get mine in the bulk aisle at Whole Foods)
- Beat egg whites and salt until soft peaks form.
- Gradually add sugar and beat until still peaks form.
- Fold in vanilla and coconut.
- Drop by teaspoon 2 inches apart on a cookie sheet covered with plain paper. (I used the smallest scoop of my 3-scoop set and all-natural parchment paper)
- Bake in a slow oven (325 degrees) for 20 minutes.
- Cool slightly before removing from pan.
Makes 2 1/2 dozen. (And it did – exactly 30)