Macaroons

Marilyn's Coconut Macaroons

Combine and mix well:

• 2 cups coconut
• 1/2 cup sweetened condensed milk
• 1 tsp. vanilla

Drop by teaspoonsful 1 inch apart onto a greased cookie sheet.
Bake in a preheated 350 degree F oven 15 minutes or till lightly browned.
Remove from baking sheet right away.
Makes 2 dozen.

Coconut Meringue Macaroons

The recipe to use when you've cracked 6 eggs to make a butter cake and have the whites left over.

• 4 cups unsweetened shredded coconut
• 1/2 cup all-purpose flour
• 3/8 tsp salt
• 6 egg whites at room temperature
• 1 tsp vanilla
• 1/2 tsp coconut extract
• 3/8 tsp cream of tartar
• 1 cup white granulated sugar
• optional: melted chocolate

Preheat oven to 325 degrees F.

Line a baking sheet with parchment paper, or grease the baking sheet.

Mix flour with salt, add to coconut in a large bowl, combine.

In a stainless steel or glass mixer bowl, with whipping attachment, beat egg whites just till frothy.

Add vanilla and coconut extracts, mix in.

Stir cream of tartar into sugar.

White beating, add sugar mixture, pouring down the side of the bowl a tablespoon at a time.

Beat until peaks form.

With a spatula, fold egg white mixture into coconut mixture until combined.

Drop batter by spoonfuls onto prepared baking sheets, leaving space between mounds.

Bake in preheated 325 degree oven 18-20 minutes until golden.

Let cool on pan on top of cooling rack.

Option: Dip bottoms of macaroons in melted chocolate, cool upside down on parchment paper until chocolate hardens. Inert and drizzle remaining melted chocolate on top of cookies.