Coconut Macaroons with other iterations.

TinyArtist

COCONUT MACAROONS  Moist, chewy, chock-full of coconut.
    Beat until fluffy (only ½ min.) ...
   

• ½ cup egg whites
  

    Stir in ...
   

• 1¼ cups sugar
• ¼ tsp. salt
• ½ tsp. vanilla
  

    Blend in ...
   

• 2½ cups moist shredded coconut
  

    Drop rounded teaspoonfuls 2″ apart on      ungreased wrapping paper on baking      sheet. Bake until set and delicately      browned. (Illustrated directions at bottom    of page tell how to remove macaroons from    paper easily.) They spread during baking,      so when they come from oven shape into      mounds by gathering in edges with fingers.
    TEMPERATURE: 325° (slow mod. oven).
    TIME: Bake 15 to 18 min.
    AMOUNT: About 2½ doz. 1½″ macaroons.

Betty Crocker, Public Domain

Other versions using the same recipe

CHOCOLATE-COCONUT      MACAROONS

    Follow recipe above—and add 2 sq.      unsweetened chocolate (2 oz.), melted.

   

CHERRY-COCONUT MACAROONS

    Follow recipe above—and add ½ cup      chopped candied cherries.
   

ALMOND MACAROONS

    Soften with hands ...
   

• 1 lb. almond paste (bought from bakery or made from recipe below)
  

    Work in ...
   

• 2 cups sugar
• ¼ tsp. salt
• 4 tbsp. GOLD MEDAL Flour
• ⅔ cup sifted confectioners’ sugar
• ⅔ cup egg whites, unbeaten
  

    Drop teaspoonfuls 2″ apart on ungreased      wrapping paper on baking sheet. Pat tops      lightly with fingers dipped in cold water.      Bake until set and delicately browned.      Remove from paper.
    TEMPERATURE: 325° (slow mod. oven).
    TIME: Bake 18 to 20 min.
    AMOUNT: About 5 doz. 2″ macaroons.
   

ALMOND PASTE (1 lb.)

    Grind 2 cups blanched almonds, thoroughly      dried (not toasted), through finest      knife of food grinder. Then grind twice      more. Mix in 1½ cups sifted confectioners’      sugar. Blend in ¼ cup egg whites, unbeaten,      and 2 tsp. almond extract. Mold      into ball. Let age in tightly covered container      in refrigerator at least 4 days.
   
          Remove paper with baked macaroons on it. Lay        a wet towel on the hot baking sheet. Place paper        of macaroons on towel and let stand 1 minute.        Steam will loosen macaroons. Slip off with spatula.
   
              

WHEATIES-COC’N’T MACAROONS

    Follow recipe above—except, in place of      2½ cups coconut, use 2 cups WHEATIES      and 1 cup coconut. Bake 12 to 15 min.
   

PEANUT MACAROONS

    Thin, wafery.
    Beat until lemon-colored (5 min.) ...
   

• 1 egg (large)
  

    Gradually beat in ...
   

• ⅔ cup sugar
• 1 tsp. water
  

    Mix together and gently fold in ...
   

• 1 tbsp. GOLD MEDAL Flour
• ⅓ tsp. salt
• ⅓ tsp. baking powder
  

    Add and mix just enough to blend in ...
   

• 1⅓ cups finely ground roasted peanuts (1 cup shelled, brown husks removed)
  

    Drop teaspoonfuls 2″ apart on ungreased      wrapping paper on baking sheet. Bake      until set and delicately browned. Remove      from paper immediately.
    TEMPERATURE: 325° (slow mod. oven).
    TIME: Bake 14 to 15 min.
    AMOUNT: About 3 doz. 2″ macaroons.