Holiday Treats from Sweet Savannah’s in Marathon, FL - Coconut Macaroons - Our Recipe of the Day

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Always delicious little treats. Macaroons can be intimidating to make. Baking is such a mystery, generally, to those of us who were line cooks. Baking is much more of a science than other culinary skills.

Our Spotlight Chef, Kate Koler, owner of Sweet Savannah's Bake Shop & Ice Cream Cafe in Marathon provides this great recipe. Good luck and enjoy!

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Ingredients

• 1/4 C Meringue Powder

• 1/2 C Water

• 1 1/3 C Granulated Sugar

• 1 C Shredded Coconut

• 2 tsp Vanilla

** Only use metal utensils and wipe everything with a dry paper towel. Make sure there are no traces of grease. Oil will cause the meringue to fail.

**Once you start this recipe you cannot set aside and come back to it. The meringue cannot be re-whipped back to life.

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Directions

• Pre-heat oven to 250

• Mix meringue powder and water with whisk on high speed

• With whisk on high slowly add in sugar by spooning over top of the moving whisk

• Continue to shock until sugar is dissolved

• Add vanilla

• Fold in Shredded Coconut

• Use mini scoop to drop onto a clean pan lined with parchment

• Put in oven for 35 minutes

• Check every 5 minutes after until cookie is dry underneath and has no give when poked

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Med Peaks = A Wide, Flat Cookie with a smooth top

Med/Hard Peaks = A Medium sized cookie with some height and a smooth top

Hard Peaks = A Small cookie with big height and a textured too

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