YOU ARE HERE: LAT HomeCollections

Culinary SOS

Macaroon Extraordinaire

October 07, 1998|ROSE DOSTI

DEAR SOS: I just experienced the world's greatest coconut macaroon. It was chewy inside and crunchy outside without being too sweet. Can you persuade Karen Krasne of Extraordinary Desserts in San Diego to part with her recipe?


DEAR JOAN: Barbara Massey, the recipe tester at Extraordinary Desserts, says the macaroons are made with "macaroon coconut," which is shredded more finely than regular unsweetened shredded coconut. Because macaroon coconut may be difficult for readers to locate, Massey provides measures for either type of coconut.



2 3/4 cups (9 ounces) macaroon coconut or 3 1/2 cups (9 ounces) unsweetened regular shredded coconut

1/4 cup flour

1 1/4 cups sugar

3 eggs

Powdered sugar

Combine coconut, flour and sugar in bowl. Add eggs and blend with hands until thoroughly mixed.

Form mixture into 12 pyramid-shaped cookies and place on parchment-lined baking sheet. Bake at 325 degrees until browned on top and bottom and fairly firm to touch, about 30 minutes. Cool completely and sprinkle with powdered sugar.

1 dozen macaroons. Each macaroon:

248 calories; 24 mg sodium; 53 mg cholesterol; 15 grams fat; 28 grams carbohydrates; 3 grams protein; 1.14 grams fiber.

Los Angeles Times Articles