Lots of Christmas treats baked this weekend.
Magic Squares, Cranberry-Pecan Bars, Berlinerkrasner.
Good night nurse. If I lived in your home, you'd have to make an advance order on a crane to lift the roof off the house. Get it...I wouldn't be able to fit....through the door ways....um....anyway.
Yummy looking treats. I think you just pushed me over the edge of deciding whether to bake any xmas treats this year or not.
You forgot to mention the macaroons I made (I know you're not a fan of meringues but they're in the photo there too ;) )
2 3/4 cups flaked coconut, toasted (bake on pan for 5-7 min at 350F)4 egg whites1 cup white sugar1 teaspoon ground cinnamon1/2 teaspoon almond extractPreheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. That last bit was totally bogus - try more like almost double that time, or turn the heat up on the oven to like 300…cause no - at least not in the oven at our new place)Cool on wire racks and store in an airtight container at room temperature.
I never add sugar, and don't cook them too low a heat, have never added any flavourings or spices but they sound lovely.
I havent' been able to buy non sweetened coconut for the last 20 years so just mix the coconut into the egg whites and spoon onto the cookie sheet.
I have an old Magic Baking Powder cookbook (10Cents) which has the coconut macaroons and on another page a Gold Cake which uses up the egg yolks, handy book that!