Macaroon Ingredients
4 egg whites
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1 1/2 cups white sugar
1 cup all purpose flour
1/4 teaspoon salt
2 1/2 cups flaked coconut
Topping Ingredients
1 bag of white chocolate chips
2 tablespoons milk or cream
Confectioners Sugar
2 tablespoons milk or cream
Confectioners Sugar
Preparation
- Preheat the oven to 300°.
- Line a cookie sheet with parchment paper.
- In a medium bowl or mixer, beat egg whites, vanilla, almond extract, and ream of tartar until soft peaks form.
- Gradually beat in sugar and whip until stiff.
- In a separate bowl, combine the flour, salt, and coconut.
- Fold into the egg whites.
- Drop by heaping tablespoons onto prepared cookie sheets, shaping each one into a “Mountain”
- Bake for 20-30 minutes (depending on size) until slightly golden.
- Melt the white chocolate with the cream over a double broiler, and dip the top of each cooled macaroon into the melted chocolate.
- Sprinkle with confectioners sugar.
Michele Atwood is the Owner/Editor of The Main Street Mouse and its subsidiaries. Co owner of the House of Mouse Expo & Lost Princess Apparel. Author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?”
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
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