Betty Crocker – Coconut Macaroons

Ingredients

• ½ cup egg whites (120ml)
• 1¼ cup sugar (approx. 250g)
• ¼ tsp salt
• ½ tsp vanilla
• 2½ cups moist shredded coconut (approx. 225g)

Method

1. Beat the egg whites until fluffy (only half min.)
2. Stir in the sugar, salt and vanilla.
3. Blend in the coconut.
4. Drop rounded teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet.
5. Bake until set and delicately browned. They spread during baking, so when they come from oven shape into mounds by gathering in edges with fingers.
6. To more easily remove the macaroons from the baking paper – after baking, carefully remove the baking paper with the macaroons. Lay a wet paper towel on the hot baking tray and return the macaroons onto the towel. Let it stand for a minute, the steam will loosen the macaroons. Slip off with a spatula.

Baking

• Bake in a slow mod. hot oven for 15 to 18 minutes.
• 165°C, 325°F, Gas Mark 3, Fan 145°C

Quantity

• About 2½ doz. 1½″ macaroons.

Variations

• Chocolate-Coconut Macaroons – Follow recipe above and add 2 sq. unsweetened chocolate (2 oz.) (56g), melted.
• Cherry-Coconut Macaroons – Follow recipe above and add ½ cup chopped candied cherries (approx. 100g).

Title

Betty Crocker Picture Cooky Book

Author

General Mills Company – Betty Crocker was not a real person; she was a fictional persona created in 1921 by the Washburn-Crosby Company (which later became General Mills).