Coconut Macaroons I Best Dishes

Sunday, April 25, 2010

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Coconut Macaroons I

"You will want a pastry bag with a big star tip to shape these cookies."

Ingredients :

2 1/2 cups shredded coconut
1 cup white sugar
6 egg whites
1 tablespoon cornstarch
1/four teaspoon almond extract
1 half of cups halved crimson candied cherries

Instructions :

Prep :	Cook : 60M	Ready in :

Preheat oven to 350 stages F (a hundred seventy five degrees C). Line 2 cookie sheets with parchment paper.
In small bowl, combine sugar and cornstarch.
In a huge metal bowl, combine egg whites with almond extract. Place the bowl over a pan of simmering water. Stir inside the sugar mixture. Whip with an electric powered mixer till thick and stiff, approximately 15 mins. Fold in coconut. Remove from warmth, and permit cool for 5 mins.
Place combination in a pastry bag fitted with a big big name tip. Press out dough approximately 1 half of inches apart onto cookie sheets. Place half of a cherry into the top of every cookie.
Bake for 18 to twenty minutes or till gently colored. Let cool on baking sheets for a minute earlier than disposing of to twine racks.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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