Even people who don't like coconut including me become instant converts when they taste these delectable blobs. These macaroons store perfectly in tins and are great in Christmas gift boxes. You can assemble boxes of assorted macaroons by making the variations of this recipe. (See the book for variations.)
Makes about 2 dozen
1 pound sweetened flaked coconut
1-1/4 cups sweetened condensed milk (not evaporated milk)
1-1/2 tablespoons pure almond extract or Grand Marnier
2 large egg whites
Pinch of salt
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Mix together the coconut, condensed milk, and almond extract, keeping the coconut as fluffy as possible.
Whisk the egg whites and salt until soft peaks form. Fold the egg whites into coconut mixture.
Using a soup spoon, scoop the macaroon batter into mounds or balls about the size of a Ping-Pong ball. Place about 1 inch apart on the parchment-lined cookie sheet. The macaroon batter should be handled very gently. Do not squeeze the batter. If your fingers become sticky from sliding the batter off the spoon, dip them in cold water.
Bake the macaroons until golden brown, 18 to 20 minutes. Allow the macaroons to cool a bit before removing them, but don't let them sit too long or they will glue themselves to the parchment.
The Café Pongo Cookbook
More Than 220 Recipes from the Hudson Valley
by Valerie Nehez
Simon & Schuster
Recipe reprinted by permission.
This page created September 2002
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