Orange Coconut Macaroons

INGREDIENTS

INSTRUCTIONS

* Note: Purchase from a health food store. Do not use moist sweetened
supermarket coconut.
Preheat oven to 325 degrees. Place the coconut in a medium bowl. Wash and
zest the oranges and mince the zest well. Squeeze the juice from the
oranges, strain, and sprinkle half of it over the coconut. Toss well.
Gradually sprinkle on more orange juice, a teaspoon at a time, tossing well
with the coconut. Stop adding juice when the coconut is just moist enough
to hold a snowball. Do not overmoisten. Mix in grated orange zest and set
aside. Place egg whites, cream of tartar and salt in the bowl of an
electric mixer and beat at medium speed until opaque and loosely foamy.
Increase speed to high and add sugar in a slow stream down the side of the
bowl, beating until stiff and shiny. Remove from machine and fold in the
coconut. Drop by heaping tablespoons onto parchment lined baking sheets and
form each into a little mound with moistened fingers. Bake at 325 for 10 to
12 minutes until cookies are set and tips are browned. Remove from oven and
let cool on rack in pans for 5 minutes, then use spatula to remove cookies
from pans and let cool directly on rack. When cookies are cool, melt
chocolate in small metal bowl over gently simmering water. Dip bottom of
each cookie into melted chocolate and place on cookie sheet lined with
parchment or wax paper. Allow chocolate harden and then serve.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6345 broadcast 01-24-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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