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Popcorn Macaroons

Recipe Ingredients:

12 cups freshly popped popcorn
5 large egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 1/2 cups sifted confectioner's sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups coconut flakes, lightly toasted
1 cup almonds, finely chopped and toasted

Cooking Instructions:

Line 2 large cookie sheets with foil; spray foil with non-stick spray and flour. Cook popcorn according to directions and let cool. Place popcorn, in batches, in food processor and coarsely chop (makes 6 cups). In large bowl at high speed, beat egg whites and salt until foamy. Add tartar slowly and beat until soft peaks from. Gradually add sugar; continue to beat until whites are firm with glossy peaks. Beat in extracts. Gently fold in popcorn, coconut, and almonds. Drop by heaping tablespoonfuls, placing 1-inch apart on cookie sheets. Bake 45-50 minutes until lightly browned. Remove from foil. Cool on wire rack. Store in airtight container.


Preparation Time: 30 minutes
Difficulty: Easy

Additional Comments:
Can also be flavored differently: mint, caramel, rum, etc.

Can be colored, just add food coloring with the extracts.

Experiment and have fun!

Contributor: Casey Pitts

Photo Credit: (submitted by Harriett)

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