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I've been floating around instructables for a while now, and I've finally gotten the courage to add one of my own. It's baking season, so I figured I'd start off with one of my all time favorite and easy recipes, the coconut macaroon. These are always in big demand during the holidays and I just finished baking about 10 dozen of these.
What you need:
Edibles:
1 bag of shredded coconut
3 large egg whites
1 to 1 1/2 cup sugar
pinch of salt
Non Edibles:
Cookie Sheets
Parchment Paper
Stand or Hand Mixer
Standard Tablespoon
Rubber or silicone spatula.
Preheat the oven to 350 degrees and cover at least two cookie sheets with parchment paper. One batch makes about 3 dozen + 9 cookies. It all depends on your sizing.
What you need:
Edibles:
1 bag of shredded coconut
3 large egg whites
1 to 1 1/2 cup sugar
pinch of salt
Non Edibles:
Cookie Sheets
Parchment Paper
Stand or Hand Mixer
Standard Tablespoon
Rubber or silicone spatula.
Preheat the oven to 350 degrees and cover at least two cookie sheets with parchment paper. One batch makes about 3 dozen + 9 cookies. It all depends on your sizing.
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Signing UpStep 1Preparing the eggs.
1) Separate the three eggs so you only have the whites. Combine the whites and a pinch of salt and start mixing on a medium speed.
2) Once the egg whites start to froth, add about a third of a cup of sugar and turn the mixer to high. Gradually add the last two thirds to the mixer while it's on high.
3) When the egg whites have started to form peaks, stop mixing. It should have a meringue like texture.
2) Once the egg whites start to froth, add about a third of a cup of sugar and turn the mixer to high. Gradually add the last two thirds to the mixer while it's on high.
3) When the egg whites have started to form peaks, stop mixing. It should have a meringue like texture.
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Whats more im gonna make me some Yummy i love coconut