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My review
Macaroons II
4 made it |
2 reviews
| 0 photos
73
JJOHN32
"These cookies can be piped out using a cookie press or pastry bag, shaped into mounds or little finger logs. Nice Christmas cookies."
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Ingredients
servings 22Original recipe yields 36 servings (2 - 3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- In a medium bowl, beat the egg whites until stiff but not dry. Fold in cornstarch. Transfer to the top of a double boiler and set over low heat.
- Stir in sugar and cook for about 3 to 4 minutes, until edges of mixture begin to pull away from pan. Remove from heat and stir in vanilla extract. Stir in coconut.
- Drop dough by spoonfuls 1 1/2 inches apart on the prepared baking sheets. Bake for 20 to 25 minutes until golden brown and firm to the touch. Cool on the pans on wire racks.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 2Most helpful
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Newest
8/24/2008
Easy recipe, but I would suggest almond extract instead of (or in addition to) the vanilla. I used both because in my mind coconut macaroons should taste almond-y. Also, these were more like m...
11/25/2011
If served in France, you would be in the Bastille. It doesn't even resemble a macaroon!