Coconut Macroons -- Quad-Cities Online Recipe Book
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Desserts:

Coconut Macroons

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Ingredients

1 package (14 ounces) flaked coconut
1/3 cup sifted all purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
4 egg whites
1 teaspoon vanilla
1 teaspoon almond extract

Instructions

In a two quart-8 cup bowl, combine coconut, flour, sugar and salt; mix thoroughly. In a small bowl put egg whites and flavorings and whip slightly with a fork, mixing well. Pour the egg white mixture over the coconut mixture and mix, making sure all ingredients are moistened. Using a teaspoon, form rounded mounds and place on greased 10x15-inch cookie sheet, one dozen on each sheet. Bake at 325 degrees for 18 to 20 minutes or lightly browned. Remove immediately with wide spatula and place on waxed paper to cool. Store in airtight conatiner. Makes 3 dozen.

Norma Scherff
Davenport



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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