Grandma Cuningham’s Coconut Macaroons.October 22, 2018

This is a wonderful Macaroon! I used 1 and 1/2 tsp. of vanilla and 1/2 tsp. of almond extract.
reduced the oven temp to 325 and made the cookies a little smaller and baked for 15-17 minutes. I got 30 cookies out of it. Used a small cookie scoop. Yummmmmmmmy! Can’t wait to share them with the ladies at work. This is one of the better recipes I have stumbled upon. Easy too!

THIS IS A GREAT BASE RECIPE, I ADDED CHOPPED ALMONDS AND SEMI-SWEET CHOC CHIPS AS WELL AS 1/2 TSP OF ALMOND EXTRACT. MY FAMILY LOVED IT!

VERY IMPORTANT! Some modifications to the procedure to this recipe: 1) Once you’ve scooped your dough onto your parchment paper that has been lightly sprayed with cooking oil, flatten the tops of them with a dampened finger. ALSO, go around the base of the cookie and try to press in any piece of coconut on the parchment that may sticking out. These errant pieces can burn more easily. 2) Bake the cookies at 300F for about 20-25 minutes, until golden brown. At 350F, it is extremely easy to burn these cookies. The gentle cooking temperature affords you the luxury of having them achieve a rich, golden color while still maintaining moist, chewy macaroons.

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You’ll Need:
4 eggs whites.
A dash of salt.
1 tsp of vanilla.
1 ⅓ cups of sugar.
2 ⅔ cups of flaked coconut.

How to:

You’ll Need:
4 eggs whites.
A dash of salt.
1 tsp of vanilla.
1 ⅓ cups of sugar.
2 ⅔ cups of flaked coconut.

How to:

In a bowl, beat together the egg whites, salt and vanilla for 4 to 5 minutes until soft peaks form.
beat in sugar gradually for 2 to 3 minutes then add in the coconut.
In a greased cookie sheet, drop the dough by spoonfuls and bake for 20 minutes in a preheated oven to 325°.
Let cool for a few minutes before transferring the macaroons to a rack to cool completely..