The best recipes have backstories, at least Sally’s always do. Here she gives the lineage behind these macaroons.
“My mother had one mean sweet tooth. She would be the one begging to drive the 10 miles to the nearest Dairy Queen where she would always order the biggest sundae. We kids simply couldn’t keep up.
Not a surprise that she was a great baker. These cookies were something we would often do in my teen years at about 9 p.m. as a snack before bed. They were even better for breakfast.”
Cook to Cook: These macaroons have more personalities than Madonna -- elegant with demitasse, plush dipped into Old-Time Hot Fudge Sauce, perfect as snack food and lovable as kid treats.
Keep 3 to 5 days in airtight container on the counter. These freeze well and are excellent eaten straight from the freezer.
1. Preheat the oven to 350ºF. Spread a sheet of parchment paper over a large cookie sheet, or butter the sheet.
2. In a large mixing bowl whisk together the eggs, sugar, salt, and extract. Blend in the coconut until it is completely moistened. This is not supposed to be a batter, but rather well-moistened clumps of coconut.
3. Drop generous teaspoonfuls onto the baking sheet, and bake them 20 to 25 minutes, or until the macaroons are golden brown with crisp edges. Transfer them to a rack to cool.
From The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, 2008.
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