When I worked for Girl Scouts in Delaware, I always looked forward to the macaroons served at the end of every event at the Hotel DuPont. They are made with almond paster, sugar, and egg whites. They are divine. And a Wilmington tradition.
At Thanksgiving I made a coconut custard pie and had a lot of shredded coconut left over. On the back of the package, there was a recipe for coconut macaroons. I thought I’d try it for our annual Christmas Parade Porch Party to go with my hot chocolate bar.
It was my first time making macaroons and I was a bit unsure. They turned out very nice and easy to make:
2 egg whites
2/3 cup of sugar
1/2 tsp. vanilla extract
pinch of salt
1/2 bag of coconut flakes
Preheat oven to 325F. Grease cookie sheet.
Beat egg whites until they are fluffy. Slowly add sugar as you continue to beat the egg whites then add the vanilla and pinch of salt. Once soft peaks have formed then fold in the coconut. Mix the ingredients.
Place drops about 2″ apart on the cookie sheet.
And bake at 325F for 20 minutes.
You could melt chocolate and dip the baked macaroons for some added.
Were they are good as the Hotel DuPont’s? Nope. Not even close. Maybe with practice and their recipe.