Food recipes
Traditional Coconut Macaroon
Traditional Coconut Macaroon Ingredients: sugars, powdered shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) egg, white, raw, fresh vanilla extract salt, table Directions: Start first,...
Traditional Coconut Macaroon
Ingredients:
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
egg, white, raw, fresh
vanilla extract
salt, table
Directions:
Start first, I would suggest by preparing your baking sheet: Use parchment paper to line, definitely NOT foil.
Making that mistake will cause horrible sticking and burning.
Preheat your oven to 325.
In a large mixing bowl beat egg whites until soft peaks form (approx.
10 minutes by hand, 3-5 minutes by mixer).
If using Mixer, reduce speed and SLOWLY add the vanilla and then the powdered sugar.
Gradually is the key here.
Continue to mix for a minute or so longer or until all sugar is dissolved.
If you are mixing by hand, add the vanilla and enlist the hands of a second person to help you pour the sugar in while you continuously whip the mixture.
Ensure a smooth, light, glossy mixture.
Stop the mixer or put down your whisk and gently fold in your coconut about a cup at a time.
Blend well.
Spoon the coconut mixture by approximate tablespoonfulls (rounded) onto the baking sheet and place immediately into the oven.
Bake for 10-15 mins or until lightly browned on the tops.
Garnish with cinnamon if desired.
Ingredients:
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
egg, white, raw, fresh
vanilla extract
salt, table
Directions:
Start first, I would suggest by preparing your baking sheet: Use parchment paper to line, definitely NOT foil.
Making that mistake will cause horrible sticking and burning.
Preheat your oven to 325.
In a large mixing bowl beat egg whites until soft peaks form (approx.
10 minutes by hand, 3-5 minutes by mixer).
If using Mixer, reduce speed and SLOWLY add the vanilla and then the powdered sugar.
Gradually is the key here.
Continue to mix for a minute or so longer or until all sugar is dissolved.
If you are mixing by hand, add the vanilla and enlist the hands of a second person to help you pour the sugar in while you continuously whip the mixture.
Ensure a smooth, light, glossy mixture.
Stop the mixer or put down your whisk and gently fold in your coconut about a cup at a time.
Blend well.
Spoon the coconut mixture by approximate tablespoonfulls (rounded) onto the baking sheet and place immediately into the oven.
Bake for 10-15 mins or until lightly browned on the tops.
Garnish with cinnamon if desired.