Bob Terwilliger wrote:
> I saved this recipe back in 1990:
>
> ================================================== ==========================
> The macaroons (a kind of chewy coconut cookie) are really good.
> You can make the basic macaroon recipe as is or you can add raisins,
> chocolate chips, or nuts (about 1/3 cup).
>
> Coconut Macaroons
>
> 2 egg whites
> 1/2 tsp vanilla
> dash salt
> 2/3 cup sugar
> 1 1/3 cups flaked coconut
>
> Beat egg whites with vanilla and salt until soft peaks form.
> Gradually add sugar, beating until stiff but not dry. Fold in coconut.
> Drop rounded teaspoonfuls onto greased cookie sheet. Bake at 325 for about
> 20 minutes. Immediately remove cookies to rack.
>
> Hope you enjoy the recipe.
>
> Alla Raiten (Eric's wife and the one who writes to the newsgroup)
> ================================================== ==========================
>
>
> So after all these years, I find myself with a surplus of egg whites and
> with flaked coconut in my pantry. Only thing is, I also have some very ripe
> bananas. Any opinions on whether banana purée could be incorporated into the
> macaroons successfully? I'm guessing that the resultant cookies would be
> UGLY -- remember when Damsel put banana slices into the custard cake instead
> of rhubarb, and described the cooked slices as "disks of gray slime"? I'm
> willing to overlook a homely appearance if the cookies taste good.
>
> My plan is to purée a banana or two and mix the coconut in, then fold that
> mixture into the beaten egg whites. My fear is that the batter might be too
> wet, causing the cookies to turn into pools of gunk on the cookie sheet. Has
> anybody tried an experiment like that?
>
> Bob

Couldn't tell you, as I'm not a fan of bananas cooked or raw, and I
can't imagine the taste of them adding anything desirable to macaroons.
I have to admit that while I like either coconut or almond macaroons,
the idea of putting raisins in a macaroon recipe also seems very
bizarre to me.

Melissa