Coconut Macaroons
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 111. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 egg whites
- 1/2 teaspoon vanilla
- 2/3 cup sugar
- 1 3 1/2-ounce can (1 1/3 cups) flaked coconut
Instructions
- In a mixing bowl beat egg whites and vanilla till soft peaks form (tips curl). Gradually add sugar, beating till stiff peaks form (tips stand straight). Fold in coconut. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet.
- Bake in a 325° oven about 20 minutes or till edges are lightly browned. Cool cookies on a wire rack.
- Nutty Macaroons: Prepare as above, except add 1/2 cup chopped toasted almonds, pecans, or hazelnuts (filberts) with the coconut.
- Lemon Macaroons: Prepare as above, except substitute 1 tablespoon lemon juice for the vanilla and add 1 teaspoon finely shredded lemon peel with the coconut.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Coconut Macaroons (5940136052).jpg" by NGI197; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Coconut_Macaroons_(5940136052).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.