This is a recipe that we made on the farm in the 30's. It is a delicious coconut macaroon.
Ingredients
- egg whites: 4 piece
- vanilla extract: 0.5 tsp
- almond extract: 0.25 tsp
- cream of tartar: 0.125 tsp
- ¼ cups white sugar: 1 piece
- all-purpose flour: 0.25 cup
- salt: 0.25 tsp
- ½ cups flaked coconut: 2 piece
Metric Conversion
Stages of cooking
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Preheat oven to 300 degrees F (150 degrees C). Grease and flour cookie sheet.
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In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar, and whip until stiff. Toss together flour, salt, and coconut in a separate bowl; fold into egg whites. Drop by heaping tablespoonfuls onto the prepared cookie sheet.
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Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.
