Wednesday, April 21, 2021

The best recipe ever by Victoria

 So what would bring me out of blog retirement?  A granddaughter that wants to do a guest blog post:

Coconut Macaroons

4 cups sweetened shredded coconut 

1 cup sweetened condensed milk 

¼ teaspoon salt

2 teaspoon of vanilla extract 

4 large egg whites 

¼ of a teaspoon cream of tartar 

2 tablespoons of sugar 

Wash your hands and put your hair up.

Preheat the oven to 325 Fahrenheit.  Line 2 cookie sheets with parchment paper and butter the paper.

In a large bowl, using a fork stir together the coconut, condensed milk, salt and vanilla.

In the bowl of the stand mixer combine the egg whites and cream of tartar. Beat the egg whites on medium

speed until foamy, about 1 minute.  Turn the speed up to medium-high and continue beating until the egg

whites look shiny and smooth and they form soft peaks about 2 to 3 minutes.Continue to beat the egg

whites while slowly adding the sugar then keeping the mixture until it forms stiff peaks about 1 minute.

Using a spatula gently mix half of the egg whites into the coconut mixture just until blended, then mix in the


Scoop big tablespoons of batter onto the cookie sheets. 12 per cookie sheet around 24.

Bake macaroons one cookie sheet of time until the talks are light brown 17 to 20 minutes.

Remove the cookie sheets and set them on a wire rack and let cool for 5 minutes.  Then take macaroons

off the cookie sheet and let cool directly on the wire rack.


Recipe from: American Girl Baking:Recipes for Cookies, Cupcakes and More by Williams-Sonoma



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