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easy
12
A light, fragile, melt-in-your mouth cookie. Great for all occasions. We made these in Pastry class. Be sure to keep your hands wet when you roll the cookies into balls, otherwise it sticks all over your fingers. Fun to prepare.
4 large egg whites
10 oz. Sugar
15.2 oz. Coconut Flakes
1 dash vanilla
1/2 Glace` Cherry
1) Blend with whisk egg whites and sugar over a hot water bath to liquify. You can hear when the sugar has been dissolved. Remove from heat being careful not to cook the egg whites. This is the binder for the cookie.
2) Add 1/2 coconut and sprinkle with vanilla.
3) Add remainder coconut and blend with a rubber scraper.
Dip 100 scoop into water before scooping dough. Wet your opposite hand and press the filled scoop against the fleshy past of your palm, closest to your thumb. shape the cookie and keep any stray coconut from hanging out, or it will get burned.
Place cherry atop each cookie on sheet pan.
Bake 350ยบ 10 to 15 minutes or until a light brown. Cool on rack.
Yield is 5 dozen cookies.
These little jewels are perfect for any occasion, elegant or informal. They are crunchy, chewy and full of aromatic goodness. My husband loves coconut and he begs for more ... macaroons.
BigGyal says:
SO.. I tried this recipe because it looked simple and ranges within my limited cooking abilities and I really loved it! Thanks for sharing.
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