Sunday, October 10, 2010
1 1/4 cups flake coconut
1 1/4 cups shredded coconut
1/2 cup sugar
1 1/2 Tlb sugar
2 large egg whites
1 12 tsp honey
1/2 tsp vanilla
36 Necco wafers
With clean hands throughly mix the 2 types of cococut in large bowel
In medium bowel combine the sugar, flour and salt. Add the eggs whites, honey and vanilla extract and rapidly wisk the batter until smooth and frothy, about 30 seconds.
Pour the mixture over the coconut,and toss with a fork, then use a wooden spoon to continue mixing until the coconut is evenly coated. Cover the bowl with plastic wrap and refridgerate 30 min.
Heat the oven to 300
Line a large baking sheet wih parchment paper or foil and lightly coat with cooking spray. Placed 12 evenly spaced mounds of dough on the baking sheet, loosley packed. Gently shape each mound to a cone shape with blunt top.
If dough sticks to your hands, dampen them with water, shake off excess.
Bake the macaroons til they are golden brown on bottom, about 20 min.
Cool about 5 min. transfer to wire rack and cool completely.
With a sharp serrated knife make a slit on each side holding the sides of the cookie as not to crumble while slicing. Insert Neccos for wings and pinch the cookie together to hold.
Slice a wedge ontop and place a Necco for the head and pinch dough to secure.