PONGAROONS MACAROON COOKIES RECIPE
Passover cookies. From Busy Cooks, @about.com Recipe from: The Cafe Pongo Cookbook: More Than 220 Recipes from the Hudson Valley by Valerie Nehez (Simon & Schuster)
Provided by Nana Lee
Categories Drop Cookies
Time 38m
Yield 2 doz
Number Of Ingredients 5
Steps:
- Preheat the oven to 350ºF.
- Line a cookie sheet with parchment paper.
- Mix together the coconut, condensed milk, and almond extract, keeping the coconut as fluffy as possible.
- Whisk the egg whites and salt until soft peaks form.
- Fold the egg whites into coconut mixture.
- Using a soup spoon, scoop the macaroon batter into mounds or balls about the size of a Ping-Pong ball.
- Place about 1 inch apart on the parchment-lined cookie sheet.
- THE MACAROON BATTER SHOULD BE HANDLED VERY GENTLY.
- Do not squeeze the batter.
- If your fingers become sticky from sliding the batter off the spoon, dip them in cold water.
- Bake the macaroons until golden brown, 18 to 20 minutes.
- Allow the macaroons to cool a bit before removing them, but don t let them sit too long or they will glue themselves to the parchment.
Nutrition Facts : Calories 1796.4, Fat 97.3, SaturatedFat 81.9, Cholesterol 65, Sodium 970.8, Carbohydrate 213.7, Fiber 10.2, Sugar 203.5, Protein 25.3
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Dabu Baidya
[email protected]These pongaroons are a must-try for any coconut lover! They're also a great way to use up leftover egg whites.
U Vai
[email protected]The pongaroons turned out even better than I expected! They were perfectly golden brown and chewy. The chocolate ganache was also very smooth and creamy.
Jesmin Afroz
[email protected]I was a little hesitant to make these pongaroons because I'm not a big fan of coconut. But I'm so glad I did! The coconut flavor was subtle and not overpowering at all. The chocolate ganache was also very rich and creamy. Overall, these cookies were
Tahsan Ahmed
[email protected]These cookies are pure perfection!
Guled Hassan
[email protected]I've tried many different macaroon recipes over the years, but these pongaroons are by far my favorite. They're so easy to make and they always turn out perfectly. I love the combination of the coconut and the chocolate. These cookies are always a hi
George Bushuru
[email protected]These pongaroons are a delicious and elegant treat. They're perfect for any occasion.
Nollan Akinyi
[email protected]The pongaroons were a beautiful golden brown color when they came out of the oven. They were also perfectly chewy and moist.
Mehar Kaur
[email protected]I had never made macaroons before, but these pongaroons were so easy to make! I was able to whip them up in no time. They turned out perfect.
Sourov Sorder
[email protected]Easy to make and oh so good!
Aleas gemar
[email protected]I'm not usually a big fan of coconut, but these pongaroons were surprisingly delicious! The coconut flavor was subtle and not overpowering. The chocolate ganache was also very rich and creamy. Overall, these cookies were a hit with my family and frie
Janie Kaye
[email protected]These are the best macaroon cookies I've ever had! The coconut and chocolate flavors are perfect together. I will definitely be making these again.
Becki Peters
[email protected]The pongaroons turned out perfectly! They were golden brown and chewy on the inside. I couldn't resist eating one right out of the oven.
Shay Barnes
[email protected]I made these pongaroons for a party last weekend and they were a huge success! Everyone loved them. I even had people asking for the recipe. They're definitely a keeper!
Amy Franks
[email protected]These cookies are amazing! I love the chewy texture and the浓郁味道 of coconut and chocolate.
Malachy Maxwell
[email protected]I've been making these pongaroons for years and they are always a hit! They're so easy to make and they taste delicious. I love the combination of the coconut and the chocolate. I also like to add a little bit of chopped nuts to the batter for extra