member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Grandmaman       

Recipe Categories:

    Tropical Coconut Macaroons


    Source of Recipe


    Elizabeth Baird

    List of Ingredients




    2/3 cup (150 mL) Sweetened condensed milk
    1 Egg white
    Pinch Salt
    2-1/2 cups (625 mL) Unsweetened shredded coconut
    1/2 cup (125 mL) Each slivered candied pineapple and mango or papaya



    Recipe



    Line rimless baking sheets with parchment paper or grease; set aside.

    In bowl, whisk together condensed milk, egg white and salt. Add coconut, pineapple and mango; stir to coat evenly. Drop by rounded teaspoonful (5 mL) onto prepared pans.

    Bake in centre of 325°F (160°C) oven for 15 to 20 minutes or until golden and no longer sticky to the touch. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
    50 cookies

    VARIATIONS
    Tropical Coconut Macaroons with White Chocolate:
    Dip macaroons into melted white chocolate to coat bottom or half of each.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â