2 hours ago
Thursday, November 13, 2008
You either love coconut or hate it.
There is no in between.
I have recently become a lover of coconut. I didn't like it as a kid, but I think it was due to all those stinky sun tan oils that made me despise the smell of coconut.
It could also be the gross cans of macaroons that are sold at Passover time.
My mother always bought those orange cans and served them as dessert on that holiday. How awful.
Macaroons are not just for Passover anymore. You can eat them anytime you like!
I had 2 bags of flaked coconut in the cupboard and decided to make this lovely cookie.
They are so simple to make. I drizzled them with chocolate to dress them up a bit.
Not Just For Passover Macaroons:
14 oz. bag of flaked coconut
2/3 cup of sugar
6 tbsp flour
1/4 tbsp almond extract
4 egg whites whipped to stiff peaks (I hate this job)
*note: if you are making these for Passover, omit the flour
Mix coconut with flour and sugar.
In a separate bowl, whip your egg whites until they form nice peaks (I do this by hand, because I am too lazy to set up the mixer).
Fold your egg whites and almond extract into the coconut mixture.
Drop tablespoonfuls onto a greased parchment lined cookie sheet. (make sure you spray the parchment paper w/ PAM, so they don't stick).
Bake for 20 minutes until golden brown at 325 degrees.
Remove immediately onto a cooling rack.
I melted a bar of Belgian semi sweet chocolate, and after the roons were cooled, I drizzled them with chocolate and refrigerated on wax paper until the chocolate set.
Please don't judge my sloppy chocolate drizzling, I was never good at cake decorating!
These were DELICIOUS!
(recipe courtesy of the back of the coconut bag!!!)