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1/3 cup sifted flour
1/4 teaspoon flour
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
3/4 cup sugar
1 tablespoon butter, melted
2 2/3 cups flaked coconut.

Sift together flour, baking powder and salt; set aside.
Beat together eggs and vanilla in bowl until foamy, using electric mixer at high speed. Gradually beat in sugar.
Continue beating at high speed until thick and lemon-colored. Blend in butter. Gradually add dry ingredients to egg mixture, using electric mixer at low speed. Fold in coconut. Drop mixture by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 325 degree oven 15 minutes, or until golden brown around the edges. Remove from baking sheets, cool on racks.
Makes 2 1/2 dozen.

Macaroon Tarts

2 egg whites.
3 oz caster sugar
3 oz ground almonds.
Flaked almonds
6 oz plain flour.
3 oz margarine

Make pastry, using 6 ozflour and 3 oz margarine.
Line the sections of a 12 bun tin with pastry. Whisk
the egg whites until stiff then fold in the sugar and
almonds. Fill pastry cases with the mixture and scatter a
few flaked almonds on the top of each tart. Bake in a
slow oven, 325F, 160C, gas mark 3,f or35—45
minutes. Cool on a wire rack. Makes 12 tarts.

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