Today, my church friends and I are in the midst of preparing for the annual Spaghetti Lunch and Dessert Auction. It’s a tremendous amount of fun. So many very creative bakers spend a lot of time planning the most amazing cakes. The youth serve us lunch. It’s a great time.
This year, in addition to the Oreo Stuffed Brownies and a couple other things, I decided to make some Coconut Macaroons. I thought it would be nice to make something gluten and chocolate free for the sale table. I’ve never made macaroons before but they were very easy and fast! The recipe below is from The Joy of Cooking.
1- 7 or 8 oz. bag moist coconut shreds
2/3 cup sweetened condensed milk
1/8 tsp salt
1 tsp vanilla
2 egg whites, beaten to stiff peaks
1. Combine coconut, sweetened condensed milk, salt and vanilla.
2. If you haven’t done it, yet beat the egg whites to stiff peaks. You’ll be done when you pull the beaters out and there is a little tower of egg white that doesn’t fall down.
3. Fold the egg whites into the coconut mixture.
4. Bake at 350 for 10-12 minutes until golden brown around the edges.
If I had some lime extract, I would have added a bit of that too. Another citrus extract would be good as well. Because I was striving to make something without chocolate and gluten, I had to fight the urge to dip these in chocolate. It goes without saying that they would be magnificent like that. And with the right Kosher for Passover ingredients, these would be a great homemade Passover treat, too!
My macaroons are all wrapped up in trios in little purple cellophane bags with green bows.
Time to get back to the kitchen! Enjoy!