BCL - Macaroons II Best Dishes

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Macaroons II

"These cookies can be piped out using a cookie press or pastry bag, shaped into mounds or little finger logs. Nice Christmas cookies."

Ingredients :

2 egg whites
1 tablespoon cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut

Instructions :

Prep :	Cook : 36M	Ready in :

Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
In a medium bowl, beat the egg whites until stiff but not dry. Fold in cornstarch. Transfer to the top of a double boiler and set over low heat.
Stir in sugar and cook for about 3 to 4 minutes, until edges of mixture begin to pull away from pan. Remove from heat and stir in vanilla extract. Stir in coconut.
Drop dough by spoonfuls 1 1/2 inches apart on the prepared baking sheets. Bake for 20 to 25 minutes until golden brown and firm to the touch. Cool on the pans on wire racks.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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