Fluffy

Coconut Macaroons

This is a tasty, fluffy cookie that makes a great hit with children.
2 3/4 cups macaroon coconut
1 1/4 cups granulated sugar
Egg whites sufficient to make a smooth paste (about 3 lightly beaten)
1 Tbsp. corn syrup
1 tsp. vanilla

Put the coconut, sugar, egg whites and corn syrup into a kettle and place over hot water. Stir briskly until a smooth paste is formed. Remove from the heat and, if necessary add just enough additional egg white to make a paste of the proper consistency. Add vanilla. Fill a large pastry bag, fitted with large star tube and pipe out macaroons on cookie sheets covered with baking parchment. Bake at 350 F. for 8-10 minutes. Yield 3 1/2 dozen.

Hints: Remove macaroons just before they have cooled completely. To get that wonderful, flowery look to your macaroons, use a star tube and start with your arm twisted to the left and in toward your body. As you extrude the dough, bring your hand around in a circle, tucking your elbow in, so that the dough will twist and then bring bag upwards to form a peak. When the cookie is baked, the ridges in the swirl design should become golden brown. Very pretty!


It is always best to bake macaroons on silicone-coated Kitchen Parchment as they will stick to a cookie sheet and most papers.