Tante Becks Macaroon Coconut Custard Food

FIRST-PLACE COCONUT MACAROONS

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

TANTE BECKS MACAROON COCONUT CUSTARD

Steps:

• Soften gelatin in 1/2 cup of water. Set aside.
• Combine milks, 11/2 cups water, sugar, eggs, & salt.
• Cook custard in a double boiler, stirring frequently until custard coats the spoon.
• Add gelatin, Kaluha, & coconut extract.
• Stir until smooth. Remove from the heat and cool, stirring occasionally.
• Line a 2-qt. dish(I prefer glass) with the macaroons.
• Cover with the custard. Chill until set.
• Garnish with whipped cream and toasted coconut.

LIGHT AND FLUFFY COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease two baking sheets.
• Whisk egg whites in a bowl until frothy; stir in almond extract.
• Combine coconut, sugar, flour, and salt in a large bowl.
• Lightly stir egg white mixture into coconut mixture to form a batter.
• Scoop batter by the tablespoon and drop onto prepared baking sheet.
• Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
• Transfer cookies to wire racks to cool.