MAMA'S COCONUT MACAROONS
3 large egg whites, room temperature
1 cup confectioners' sugar
1 tsp vanilla extract
1/4 tsp ground nutmeg
1 cup sweetened flaked coconut
extra coconut for garnish
Preheat oven to 325 degrees. Set oven rack on middle shelf. Coat two baking sheets with nonstick cooking spray; set aside.
In a clean and cool medium mixing bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Gradually beat the sugar into the egg whites, beating until stiff, shiny peaks form when you lift the beaters. Beat in the nutmeg and vanilla. Fold in the coconut. Drop by rounded tablespoonfuls 1-inch apart on the prepared baking sheets. Sprinkle with extra coconut to garnish. Bake 1 sheet at a time for 20 to 25 minutes until the macaroons are light golden and set. Cool on the baking sheet on a wire rack 1 minute. Remove from the cookie sheet to the wire racks to finish cooling completely.
Note: Store in an airtight container. Will keep this way for 3 days at room temperature. Refrigerated, they will last a week and frozen they will last up to 2 months.
COCONUT MACAROONS
4 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
1/8 tsp salt
1 1/3 cups sugar
1 pkg (14-oz) flaked coconut
Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper; set aside.
In a large mixing bowl, beat egg whites, vanilla, cream of tartar, and salt to soft peaks. Add sugar, one tablespoon at a time, beat to stiff peaks (tips stand). Fold in coconut. Using a scant 1/4 cup of mixture at a time, drop to the cookie sheets. Bake 20 minutes at 325 degrees. Turn off oven and leave macaroons in the oven for 30 minutes. Remove from oven and cool on wire racks.
Yield: 28 macaroons
Enjoy!
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For more of her sweet treats, visit http://ladybugssweettreats.blogspot.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson
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