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

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

In article >,
"Bob Terwilliger" > wrote:

> 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?

My best guess is to add a bit of flour. Perhaps half a cup. Frankly, I
have no idea and I love macaroons. This is just a wild shot but you have
to absorb the liquid some way, and flour seems to go well with cookies.
Add some baking soda and call them "cookies Terwilliger" then maybe call
your dog/cat.

leo

--
<http://web0.greatbasin.net/~leo/>

"Bob Terwilliger" > wrote in message
...
>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
<snip>> 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?

Oh Bob! I beg you!! Do NOT adulterate the blissful purity, nay, the
sanctity, of the humble coconut macaroon! PLEASE! In the name of all that
is sacred and holy!!

TammyM, loves coconut macs as is

"Bob Terwilliger" > schreef in bericht
...
>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
>
I haven't tried it, but I'dd add corn starch for stibilty and dryness.
Surinamese corn starch cookies (maizenakoekjes) seem to work well that way,
and they're about meringue-like.

On 8 Jan 2007 00:51:02 -0600, "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.

Looks like a wonderful recipe.... I'm saving *the original version*
though. LOL
>
>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?
>

Ah, it may be a noble experiment, but I vote that it'll turn out like
gunk. Although the banana coconut combo sounds delicious I think it
will be a waste of both. You'll need something else (like flour) to
stabilize the banana, keeping in mind how "moist" banana bread is. At
the very least I don't think the end product would be very macaroony.
Let's call them banana coconut cookies made with beaten egg whites.

OK. You've had enough time - did you try it? If so, how did it turn
out?



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