Pongaroons Macaroon Cookies Recipe
Passover cookies. From Busy Cooks, @about.com Recipe from: The Cafe Pongo Cookbook: More Than 220 Recipes from the Hudson Valley by Valerie Nehez (Simon & Schuster)
- Ready In:
- 1 lb sweetened flaked coconut
- 1 1⁄4 cups sweetened condensed milk (not evaporated milk)
- 1 1⁄2 tablespoons almond extract or 1 1/2 tablespoons Grand Marnier
- 2 large egg whites
- 1 pinch salt
- Preheat the oven to 350ºF.
- Line a cookie sheet with parchment paper.
- Mix together the coconut, condensed milk, and almond extract, keeping the coconut as fluffy as possible.
- Whisk the egg whites and salt until soft peaks form.
- Fold the egg whites into coconut mixture.
- Using a soup spoon, scoop the macaroon batter into mounds or balls about the size of a Ping-Pong ball.
- Place about 1 inch apart on the parchment-lined cookie sheet.
- THE MACAROON BATTER SHOULD BE HANDLED VERY GENTLY.
- Do not squeeze the batter.
- If your fingers become sticky from sliding the batter off the spoon, dip them in cold water.
- Bake the macaroons until golden brown, 18 to 20 minutes.
- Allow the macaroons to cool a bit before removing them, but don t let them sit too long or they will glue themselves to the parchment.
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This was a very easy recipe to make. I used Grand Marnier. As Nana Lee says though these will stick to the parchment paper if left too long but you do need to let them firm up for a couple of minutes. Do not try to do this recipe without parchment paper! I think it would be too hard to remove the cookies off a regular cookie sheet. Thanks for a good coconut cookie recipe.Reply