PONGAROONS MACAROON COOKIES RECIPE
Passover cookies. From Busy Cooks, @about.com Recipe from: The Cafe Pongo Cookbook: More Than 220 Recipes from the Hudson Valley by Valerie Nehez (Simon & Schuster)
Provided by Nana Lee
Categories Drop Cookies
Time 38m
Yield 2 doz
Number Of Ingredients 5
Steps:
- Preheat the oven to 350ºF.
- Line a cookie sheet with parchment paper.
- Mix together the coconut, condensed milk, and almond extract, keeping the coconut as fluffy as possible.
- Whisk the egg whites and salt until soft peaks form.
- Fold the egg whites into coconut mixture.
- Using a soup spoon, scoop the macaroon batter into mounds or balls about the size of a Ping-Pong ball.
- Place about 1 inch apart on the parchment-lined cookie sheet.
- THE MACAROON BATTER SHOULD BE HANDLED VERY GENTLY.
- Do not squeeze the batter.
- If your fingers become sticky from sliding the batter off the spoon, dip them in cold water.
- Bake the macaroons until golden brown, 18 to 20 minutes.
- Allow the macaroons to cool a bit before removing them, but don t let them sit too long or they will glue themselves to the parchment.
Nutrition Facts : Calories 1796.4, Fat 97.3, SaturatedFat 81.9, Cholesterol 65, Sodium 970.8, Carbohydrate 213.7, Fiber 10.2, Sugar 203.5, Protein 25.3
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