MACAROONS
(Yield: 1½ dozen)
1 7-ounce bag flaked coconut
1 cup sliced almonds
½ cup sugar
¼ teaspoon salt
4 egg whites, stiffly beaten
1 teaspoon almond extract
Preheat oven to 325°F. Spray 2 large cookie sheets with
non-stick vegetable spray.
In a large mixing bowl, combine coconut, almonds, sugar, and salt.
Fold in eggs whites and almond extract until well blended. Drop by
heaping tablespoons, 2-inches apart, on prepared cookie sheets.
Bake 20 to 25 minutes or until golden brown. Carefully remove
from cookie sheets; cool completely on a wire rack.
¾ cup butter or margarine
¾ cup sugar
1 egg, lightly beaten
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup flaked coconut
¾ cup raisins
¼ cup chopped candied cherries
Preheat oven to 350°F. Spray large baking sheets with non-stick
vegetable spray.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in egg, lemon rind, and vanilla. Gradually beat in flour until
blended. Stir in coconut, raisins, and cherries. Drop by teaspoonfuls,
2-inches apart, onto prepared baking sheets.
Bake for 15 minutes or until golden brown. Remove from baking
sheets; cool on a wire rack.
 
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