These traditional Easter cookies were not easy to make – just mix and bake – and require only a few ingredients. Coconut is delicate and the nuts have a chewy center. Source: Martha Stewart Living, April 2009 35 minutes 10 minutes Makes 8 Total time Preparation Yield Ingredients 1/3 cup sugar 1 large egg white 1 cup unsweetened shredded coconut 1/4 cup finely chopped almonds 1/2 teaspoon pure vanilla extract Pinch of coarse salt Directions 1. Preheat oven to 350 degrees. Line a baking sheet with nonstick baking mat or parchment paper. Beat sugar and egg together in a large bowl. Stir in remaining ingredients. 2. Drop dough into eight mounds using a tablespoon, then drop each mound onto sheet 2 inches apart. Bake macaroons until golden brown on bottoms and edges, about 15 minutes. Let cool on sheet for 5 minutes. Transfer to wire racks, and let cool. Notes Cookies will keep, covered, for up to 1 week.
26.04.2023 @ 23:56
These traditional Easter cookies were not easy to make – just mix and bake – and require only a few ingredients. Coconut is delicate and the nuts have a chewy center. Source: Martha Stewart Living, April 2009 35 minutes 10 minutes Makes 8 Total time Preparation Yield Ingredients 1/3 cup sugar 1 large egg white 1 cup unsweetened shredded coconut 1/4 cup finely chopped almonds 1/2 teaspoon pure vanilla extract Pinch of coarse salt Directions 1. Preheat oven to 350 degrees. Line a baking sheet with nonstick baking mat or parchment paper. Beat sugar and egg together in a large bowl. Stir in remaining ingredients. 2. Drop dough into eight mounds using a tablespoon, then drop each mound onto sheet 2 inches apart. Bake macaroons until golden brown on bottoms and edges, about 15 minutes. Let cool on sheet for 5 minutes. Transfer to wire racks, and let cool. Notes Cookies will keep, covered, for up to 1 week.