Coconut Macaroons
The recipe shared today is from a friend who attended the same church when we lived in Ohio. Rita shared this recipe several years ago and this cookie has been a part of my baking annually at Holiday time. This recipe makes the softest, chewiest, and sweetest macaroon.
Ingredients:
2 eggs
3/4 cup sugar
1/3 cup flour
1/4 cup baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 Tablespoon melted butter, cooled
1 teaspoon vanilla
2 2/3 cup coconut
1/4 teaspoon grated lemon rind.
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Directions:
Beat eggs until foamy: slowly add sugar and beat until thickened and lemony in color, approximately 5 minutes. Combine the flour, baking powder, salt, and cinnamon and fold into the egg mixture. Add the cooled melted butter, vanilla, coconut, and lemon rind. Fold just to mix. Drop by rounded teaspoon on prepared baking sheets. Can be decorated with a quartered candied cherry, nut or colored sugar sprinkles. Bake at 350 degrees 15 minutes or until the edges turn brown. Remember: Do not bake on a humid day or they are flat!
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