Sunday, May 31, 2009

National Macaroon Day

What better way to celebrate National Macaroon Day than to make some? Today I'm sharing a macaroon recipe that has passed through many kitchens and still gets the thumbs up!

Coconut Macaroon Cookies:

3 tablespoons cake flour
1/4 teaspoon salt
3 extra large egg whites
1 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon coconut extract
2 cups flaked coconut, toasted

* Preheat the oven to 325 degrees and line 2 baking sheets with parchment or brown paper. Line cooling racks with damp towels.
* Mix the flour and salt together and set aside.
* Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar,a tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
*Lower the speed of the mixer to low and blend in the flour mixture and the vanilla, almond, and coconut extracts. Do not overmix the batter.
* Using a rubber spatula fold in the coconut.
* Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart.
* Bake the cookies just until they are golden and set, about 15 minutes.
* Slide the paper liners, still with the macaroons attached to them, to the lined cooling racks. Let cookies cool completely, then carefully peel away the paper.

Happy Macaroon Day! Enjoy!