Welcome to DU!
The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards.
Join the community:
Create a free account
Support DU (and get rid of ads!):
Become a Star Member
Latest Breaking News
General Discussion
The DU Lounge
All Forums
Issue Forums
Culture Forums
Alliance Forums
Region Forums
Support Forums
Help & Search
Cooking & Baking
Related: About this forumFirst-Place Coconut Macaroons
Taste of Home ~~ First-Place Coconut MacaroonsThese coconut macaroons earned me a first-place ribbon at the county fair.
I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over.
Penny Ann Habeck, Shawano, Wisconsin
Ingredients
1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract
Directions
In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
What is the difference between a macaroon and a macaron?
Macaroons (pronounced mack-a-roon) are an American creation made with shredded coconut and sometimes dipped in chocolate. Macarons (pronounced mac-a-rohn), made famous by the French, are elegant meringue sandwich cookies filled with buttercream, ganache or jam. (Heres how to make French macarons.)
Why do my coconut macaroons spread?
Coconut macaroons may spread due to too much moisture. Try adding another tablespoon of flour or whisking your egg whites until fluffy. (Here are other ways to prevent cookies from spreading.)
How long do coconut macaroons last?
Coconut macaroons can last for up to 1 week if you store them in an airtight cookie storage container. To make them last longer, you can freeze them by placing them in a single layer on a sheet pan in the freezer. Once the individual cookies are completely frozen, you can store them in a flat-bottomed airtight container with the layers separated by parchment paper or waxed paper. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant.
https://www.tasteofhome.com/recipes/first-place-coconut-macaroons/
InfoView thread info, including edit history
TrashPut this thread in your Trash Can (My DU » Trash Can)
BookmarkAdd this thread to your Bookmarks (My DU » Bookmarks)
7 replies, 893 views
ShareGet links to this post and/or share on social media
AlertAlert this post for a rule violation
PowersThere are no powers you can use on this post
EditCannot edit other people's posts
ReplyReply to this post
EditCannot edit other people's posts
Rec (4)
ReplyReply to this post
7 replies
= new reply since forum marked as read
Highlight:
NoneDon't highlight anything
5 newestHighlight 5 most recent replies
First-Place Coconut Macaroons (Original Post)
left-of-center2012
Jan 2021
OP
soothsayer
(38,601 posts)1. Ooh I bet they are good
Phoenix61
(17,003 posts)2. That is one of my favorite cookies! nt
dhol82
(9,353 posts)3. Looks like something I would like to make
Thank you
Bayard
(22,063 posts)4. I have never met anything coconut
That I didn't like.
Thanks!
spinbaby
(15,089 posts)5. That looks good
Adding coconut to my shopping list.
Callalily
(14,889 posts)6. One of my favorite cookies too.
I just may have to bake up a batch.
OregonBlue
(7,754 posts)7. My mom made macaroons from old bread and coconut.
1C. fine dry bread crumbs
1/4 t. salt
1 cup or 3/4 C sugar depending on how sweet you like them
1 C coconut or chopped walnuts or 1/2 C of each
1t. vanilla
2 eggs well beaten
Combine ingredients and drop by spoonfuls on greased baking sheet and bake at 350F for 12 minutes.
She always made them at holidays. Made big batches and saved up her old bread so she could make lots.