French Coconut Macaroons
4 egg whites
1 teaspoon vanilla extract
1 cup confectioner’s sugar (10X)
2 cups flaked coconut
½ cup all purpose flour
Beat the egg white with an electric mixer until stiff peaks form. Add the vanilla and mix well. Add the confectioners sugar gradually, beating well after each addition. Beat until stiff and glossy. Fold in the coconut and flour, mixing well. Drop from a teaspoon onto a buttered and floured cookie sheet. Bake in a preheated 325 degrees oven. Bake for 25 minutes or until lightly browned. This makes 2 dozen macaroons.
Optional: Top with a cherry when baking (1/2 of one)
4 egg whites
1 teaspoon vanilla extract
1 cup confectioner’s sugar (10X)
2 cups flaked coconut
½ cup all purpose flour
Beat the egg white with an electric mixer until stiff peaks form. Add the vanilla and mix well. Add the confectioners sugar gradually, beating well after each addition. Beat until stiff and glossy. Fold in the coconut and flour, mixing well. Drop from a teaspoon onto a buttered and floured cookie sheet. Bake in a preheated 325 degrees oven. Bake for 25 minutes or until lightly browned. This makes 2 dozen macaroons.
Optional: Top with a cherry when baking (1/2 of one)
