Tonight we'll be enjoying all kinds of appetizers - like sweet and sour meatballs, little quiches, tapenade and baguettes, and some purchased goodies to round out the fare. Since we are doing the big turkey dinner on Boxing Day, tomorrow we'll be having a make your own pizza dinner. That will be fun. The main event on Wednesday will feature turkey and all the trimmings. It'll be great especially because it will be shared with those near and dear to my heart.
Before I head for the kitchen, here's a last minute Christmas gift for you, a recipe for Coconut Macaroons.
Have yourself a merry little Christmas.
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| Coconut Macaroons |
MA's Coconut Macaroons
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| Ingredients ready for hand mixing |
Preheat oven to 350ยบ F.
Line a baking sheet with parchment paper.
1 tbsp sugar
2 ½ cups sweetened shredded or flaked desiccated coconut
2 large egg whites or use ¼ cup of prepared egg whites
1 tsp vanilla
Pinch of salt
1 tbsp sugar
2 ½ cups sweetened shredded or flaked desiccated coconut
2 large egg whites or use ¼ cup of prepared egg whites
1 tsp vanilla
Pinch of salt
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| Cool cookies on sheet |
In a large bowl, combine sugar, coconut, egg whites, vanilla and salt. Using your hands, mix well until ingredients are completely combined.
Dampen hands with cold water. Form a heaping tablespoon of mixture (or a little less if you want smaller macaroons) into a loose haystack shape and place on the prepared baking sheet. Repeat with remaining mixture, space about 1 inch apart.
Bake about 18 minutes or until golden brown, rotating the baking sheet about half way through.
Transfer baking sheet to a wire rack to cool.
When cool, move macaroons to an airtight container. They can be stored here for about 3 days or in the freezer for one month.
Makes 12 large or 18-20 smaller cookies.
Dampen hands with cold water. Form a heaping tablespoon of mixture (or a little less if you want smaller macaroons) into a loose haystack shape and place on the prepared baking sheet. Repeat with remaining mixture, space about 1 inch apart.
Bake about 18 minutes or until golden brown, rotating the baking sheet about half way through.
Transfer baking sheet to a wire rack to cool.
When cool, move macaroons to an airtight container. They can be stored here for about 3 days or in the freezer for one month.
Makes 12 large or 18-20 smaller cookies.
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