07 December 2008

Magnificent Macaroons

There's nothing I adore more than coconut macaroons. There needn't be any frills; no need to dip them in chocolate or top them with toasted almonds. In fact, I like them so no-frills that I don't even add flour; just pure noix de coco in mine, thank you very much. I include here my favorite gourmet recipe. Done right, these are gorgeous.

2.5 cups sweetened coconut
4 egg whites
1/2 tsp almond extract
1/2 tsp vanilla extract

Mold spoonfuls onto greased baking pan. Bake at 350 degrees for about 15 minutes, or until tops are golden brown. Remove and cool.

Yields about 20 macaroons

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