Also, for bonus fun, I made half my cookies red so I could have a cute little candy cane theme to the packaging when I put these in the cookie gift basket.
- 3/4 cup sugar
- 2 1/2 cups unsweetened shredded coconut
- 2 large egg whites
- 1 teaspoon pure vanilla extract
- Pinch of salt
Directions
- Preheat oven to 325°. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine ingredients. Mix well.
- Dampen tablespoon with cold water. Scoop a generous tablespoon (about 1 1/2 tablespoons) of coconut mixture and lightly tap onto the cookie sheet for mound to drop out. Place cookies about 1 inch apart. Moisten measuring spoon periodically so that coconut will continue to slide off of spoon instead of sticking.
- When I'd scooped out about half of my dough, I added red icing coloring (different from food coloring- it has a bolder color and doesn't make dough runny) and mixed very well to get the saturated color you see. I continued scooping the mounds until my sheet was covered.
- Bake until plain macaroons are golden brown, 16-17 minutes, rotating halfway through. Let cool on a wire rack.
No comments:
Post a Comment
You want to comment? Awesome! Have at it, rock star.