Pop’s Killer Cookies

Brought home some Trader Joe’s chocolate-dipped macaroon cookies while visiting during the holidays. Dad, who’s been known to be a tad picky in his eating habits, nibbled one. And then set out to show me what “real” macaroon cookies are all about (with the help of a circa 1972 “Better Homes & Gardens New Cook Book”). His version is more meringue cookie than macaroon. But he was right: Killer cookies. (Now to figure out how to chocolate dip ’em.)

Coconut Macaroons

2 egg whites

dash of salt

1/2 teaspoon vanilla

2/3 cup sugar

1 1/3 cups flaked coconut

Preheat oven to 325 degrees. Beat egg whites with a dash of salt and the vanilla until soft peaks form. Gradually add sugar, beating until stiff. Fold in coconut.

Using a rounded teaspoon, drop cookie mixture onto a greased cookie sheet. Bake at 325 degrees for about 20 minutes. Makes 1 1/2 dozen cookies.

Eat. Repeat.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: