Delectably easy coconut macaroon and gingersnap recipes

Delectably easy coconut macaroon and gingersnap recipes

For a bite-sized taste of heaven, try these easy macaroon and gingersnap recipes. The mouth-watering aroma of these delectable and delicious treats baking will fill your heart and home with eager anticipation as you await the first batch.

Delectably easy coconut macaroon and gingersnap recipes

Delectable coconut macaroons

Look in health food stores or the natural-foods section of your supermarket for desiccated coconut – it makes for a particularly delectable macaroon, which you can make much better and for way less than anything you’d buy in the stores.

Baking time: 20 to 25 minutes

Makes: about 35 cookies

Ingredients

  • 3 egg whites
  • 250 g (1 cup) sugar
  • 625 g (2 1/2 cups) desiccated coconut
  • 250 g (1 cup) macadamia nuts or almonds – finely chopped

Preparation instructions

  1. Preheat the oven to 175 C (350 F); lightly grease two baking sheets.
  2. In a medium bowl with an electric mixer on high, beat the egg whites until soft peaks form. Gradually add the sugar, beating after each addition, until stiff and glossy peaks form.
  3. Add the coconut and nuts, and fold until the ingredients are well blended.
  4. Using a soup spoon, scoop out a portion of the dough. Using damp hands, roll the dough into a ball and place the ball on the prepared baking sheet. Repeat with the remaining dough.
  5. Bake until the macaroons are lightly golden, 20 to 25 minutes. Transfer the macaroons to wire racks to cool completely. Store in an airtight container for two to three days.

Old-fashioned gingersnaps

The bright tang of ginger infuses each bite of these old-fashioned favourites, while the spicy aroma of their baking will warm the kitchen and make you glad you’re baking your own for less cost and more taste.

Baking time: 12 to 15 minutes

Makes: 3 to 4 dozen cookies

Ingredients

  • 175 g (3/4 cup) shortening
  • 125 g (1/2 cup) sugar
  • 125 g (1/2 cup) firmly packed brown sugar
  • 1 large egg
  • 50 g (1/4 cup) molasses
  • 500 g (2 cups) all-purpose flour
  • 10 ml (2 tsp.) baking soda
  • 7 ml (1 1/2 tsp.) ground ginger
  • 5 ml (1 tsp.) ground cinnamon
  • 2 ml (1/2 tsp.) salt
  • Additional granulated sugar

Preparation instructions

  1. Preheat the oven to 175 C (350 F); lightly grease two or more baking sheets.
  2. In a large bowl, combine shortening and sugars and beat until well creamed. Add the egg and molasses, and beat until the ingredients are well blended.
  3. In a small bowl, combine the flour, baking soda, ginger, cinnamon and salt. Gradually add the flour mixture to the creamed mixture, beating after each addition, until the ingredients are well blended.
  4. Place the additional granulated sugar in a small bowl. Pinch off a walnut-size portion of the dough. Using your hands, roll the portion into a ball, then roll the ball in the sugar and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about five centimetres (two inches) apart.
  5. Bake until the cookies are lightly browned and crinkly, 12 to 15 minutes.

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