Friday, December 23, 2011
Imagine the best part of a coconut macaroon, and the best part of a meringue-that's what these are, only better. Addictive. And sweet. So sweet your head goes all woo woo, and your teeth hurt, but you keep eating them anyway. Yeah, that's what they're like.
Adapted from, Amish and Mennonite Kitchens, Pellman and Good (I love that cookbook)
You Will Need:
3 large egg whites at room temperature
2 cups plus 1 tablespoon granulated sugar (caster sugar works best if you have it)
2 teaspoons white vinegar
1 teaspoon vanilla extract
2 cups flaked coconut
Beat egg whites until foamy, then add the sugar a tablespoon at a time. When about half the sugar is added, beat in the vinegar. You need to keep beating until they are very fluffy-a good 10 minutes. Beat in vanilla and fold in coconut.
Preheat oven to 250 degrees F. Line a baking sheet with parchment. Drop by teaspoons, or pipe through a bag. Top with something festive, or leave plain and drizzle with melted chocolate laster. I made mine large, but the recipe says you can get five dozen. I got about 18.
Bake 30-45 minutes until dry. Cool on rack.