Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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Trinculo's Cafe has won the
award!
July 31, 2005
A devoted reader and correspondent recently asked for
a coconut macaroon recipe. For you coconut lovers, making
delicious melt-in-your-mouth macaroons couldn't be easier!
All you need is a good beater and a few ingredients and in
no time your kitchen will be filled with the enticing aroma
of coconut. In a little while longer, you'll have a tray full
of tender, delectable macaroons. Make sure you store these
delights in a tightly-closed tin or other container, layered
between sheets of waxed paper.
Quick and Easy Macaroons
6 egg whites at room temperature
2 cups sugar
1 pound shredded unsweetened coconut
¼ tsp. salt
Beat the egg whites until foamy. Beat in the sugar,
adding it a little at a time; and continue beating
until the mixture is very stiff. Stir in the coconut
and form into balls slightly larger than a walnut.
Flatten slightly and bake on a greased cookie sheet
until lightly browned.
Variations:
Add 1 cup finely chopped candied cherries,
1 TBSP. finely shredded orange zest
or 1 cup miniature chocolate chips to
stiffened mixture. Mix well before shaping
cookies and baking.
OR – decorate each unbaked cookie with a
candied cherry half, a pecan half, or
2 or 3 pieces of slivered almond.
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collection of recipes from The Stray Gourmet.
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Contents © 1996-2003 The Stray Gourmet
Exploring the Epicurean with The Stray Gourmet
is sponsored by
REGINA'S LAIR: The Smile of The Tiger
Original music © 2005 by Dan Rowe>.
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