Vanilla Macaroons
Linda Roth
This recipe is as close as I have come to the haystacks that were sold in the old ZCMI basement bakery.
1 cup sweetened condensed milk
1 tsp. vanilla extract
1 (14-oz.) bag sweetened shredded coconut
2 large egg whites
1/4 tsp. coarse salt
1/2 cup pitted dates, chopped
1/3 cup almonds, chopped
Combine condensed milk and vanilla in a large bowl. Add coconut, dates and almonds and stir until well blended. Beat egg whites and salt until very stiff peaks form and gently fold them into coconut mixture.
Form about 24 golf ball sized balls of mixture, taking care not to compact it. Place on baking sheet about 1” apart. Bake at 350 degrees on parchment covered baking sheets for 20-25 minutes. Let cool completely.
This recipe is as close as I have come to the haystacks that were sold in the old ZCMI basement bakery.
1 cup sweetened condensed milk
1 tsp. vanilla extract
1 (14-oz.) bag sweetened shredded coconut
2 large egg whites
1/4 tsp. coarse salt
1/2 cup pitted dates, chopped
1/3 cup almonds, chopped
Combine condensed milk and vanilla in a large bowl. Add coconut, dates and almonds and stir until well blended. Beat egg whites and salt until very stiff peaks form and gently fold them into coconut mixture.
Form about 24 golf ball sized balls of mixture, taking care not to compact it. Place on baking sheet about 1” apart. Bake at 350 degrees on parchment covered baking sheets for 20-25 minutes. Let cool completely.
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