| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 5 1/3 |
c |
Sweetened flake coconut |
| 3 |
|
Egg whites |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Vanilla extract |
INSTRUCTIONS
I have a cookbook called "The Kosher For Pesach Cookbook" and the recipes
use both almond and vanilla extracts. The "cookbook is a project of the
Yeshivat Aish HaTorah Women's Organization." I don't do much baking for
Passover except for Horowitz Margaraten Sponge cake mix, which I doctor up
with finely chopped walnuts. This year I would like to try coconut
macaroons. I found this recipe in yesterday's N.Y Times magazine. It's from
Fred's Restaurant, Barney's New York. The recipe uses vanilla extract.
Here's the recipe
Preheat oven to 300F. With your hands mix all ingredients together. Make
clumps about 1/2 inch in diameter and about 1 inch high. Place clumps about
1 inch apart on a parchment-lind baking sheet. Bake for 15 minutes. Makes
about 40 macaroons. Posted to JEWISH-FOOD digest V97 #114 by
jstiler@webtv.net (Joyce Stiler) on Apr 7, 1997
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