Cocoa Nut Macaroons

Name: Cocoa Nut Macaroons
Ingredients: one and one-half pounds of powdered sugar; one pound of shredded or grated cocoanut; the whites of nine eggs; ten drops of acetic acid; a little vanilla

From Perfection in baking, 1895

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 27. The excerpt below is the record exactly as published.

Cocoa nut Macaroons. Mix one and one-half pounds of powdered sugar with one pound of shredded or grated cocoanut; beat the whites of nine eggs very stiff, adding ten drops of acetic acid. Then mix in the sugar by handfuls; add a little vanilla

Cook this with the app: pantry check, scaling, and the assistant.