Wednesday, December 15, 2010

Coconut Macaroons

Preheat oven to 325 degrees.

In your stand mixer, or have your hand mixer ready to go, beat 2 egg white and 1/2 vanilla or almond extract on high until soft peaks form. Gradually 2/3 c honey, drizzling in just a little at a time , beating until stiff peaks form. Fold in 1 1/3 c coconut flakes or shreds.
Drop by teaspoon full onto a baking sheet, either lightly greased, lined with parchment or silicone, or a stone sheet, about 2 inches apart. Bake 20 minutes, or until lightly browned. Transfer to wax paper and let cool.
(Adapted from Better Homes and Gardens Cookbook)

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