Ingredients
- 2 ¾ cups macaroon coconut
- 1 ¼ cups granulated sugar
- 3 Egg whites lightly beaten
- 2 Tbsp corn syrup
- 1 Tbsp vanilla
Directions
Beat the egg whites in a large metal bowl. Add the coconut, sugar and corn syrup.
Place bowl over simmering water to make a double boiler.
Stir briskly until a smooth paste is formed. If necessary add just enough additional egg white to make a thick paste consistency.
Remove from the heat and add vanilla.
Fill a large pastry bag, fitted with large star tube (1M) and pipe out macaroons on cookie sheets covered with baking parchment.
Bake at 350° F for 8-10 minutes.
Yield about 3 dozen.
Hints: Remove macaroons just before they have cooled completely. When the cookie is baked,
the ridges in the swirl design should become golden.