Today’s Recipe: Holiday Gift Treat

I served these at our MaryJanesFarm annual holiday party this year. If you want to take a potluck item that …

… gets devoured entirely, make up a platter of these perfect gems!

COCONUT MACAROONS
PREP TIME: 15 MINUTES
COOK TIME: 20-25 MINUTES
MAKES: ABOUT 24 COOKIES

Ingredients:

14   ozs shredded coconut (about 5 1/3 cups)
2/3   cup sugar
1/3   cup flour
¼   t salt
4      egg whites
½   t almond extract
2/3   cups slivered almonds (optional)

Extras:
whole almonds for the tops
melted chocolate chips for coating

Directions:

1. Preheat oven to 325°F.
2. Butter two cookie sheets.
3. In a medium bowl, combine coconut, sugar, flour, and salt.
4. Mix in egg whites, almond extract, and slivered almonds (if desired), and mix well.
5. For round cookies, roll the coconut mixture into 1 ¼” balls and place on cookie sheets about 2” apart. For flatter cookies, drop generously sized tablespoon mounds on to cookie sheets about 2” apart.
6. Bake at 325°F for 20-25 minutes or until the edges of the macaroons are golden brown.

To start: Preheat oven to 325°F, and butter two cookie sheets. In a medium bowl, combine coconut, sugar, flour, and salt. Mix in egg whites, almond extract, and slivered almonds (if desired), and mix well. For round cookies, roll the coconut mixture into 1 ¼” balls and place on cookie sheets about 2” apart. For flatter cookies, drop generously sized tablespoon mounds on to cookie sheets about 2” apart. Bake at 325°F for 20-25 minutes or until the edges of the macaroons are golden brown.

Make your macaroons festive with these three chocolate designs!

#1. Dip macaroons face down into melted chocolate. Turn macaroons so that any excess chocolate drips off.

#2. To attach whole almonds to the tops of macaroons, use a cake decorating tube and tip to put a dab of chocolate on the top. Then press the almond into the chocolate.