Walking in a Winter Wonderland…
This Christmas I wanted to try out some new cookie recipes along with my usual favorites. I came across these coconut macaroons created by Rachael Ray and knew I had to try them. These cookies are simple and delicious. A chocolate drizzle would give them an extra special touch!
Coconut Macaroons
2/3 cup sugar
3 Tbsp cold water
1 tablespoon corn syrup
1/4 tsp salt
One 14-ounce bag sweetened shredded coconut
2 egg whites
1 teaspoon vanilla extract
Preheat to 375.
Place the coconut into a bowl and set aside. In a small pan, bring sugar, water, corn syrup and salt to a boil over medium heat, stirring constantly until the sugar is dissolved.
Combine the sugar mixture with the sweetened shredded coconut and set aside to cool.
In a separate bowl, beat together 2 egg whites and 1 teaspoon pure vanilla extract until it is foamy and thick. Stir into the coconut mixture. Using a cookie scoop, drop tablespoonfuls of the mixture 2 inches apart on parchment-lined baking sheets.
Bake about 10-12 minutes or until golden.
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