1 1/4 cup coconut
1/3 cup sweetened condensed milk
1/4 tsp salt
1/2 tsp vanilla
1 egg white
3 tbsp cocomalt
Directions
Combine coconut, milk, salt, flavoring, and cocomalt. Fold in stiffly
beaten egg white. Drop by teaspoonfuls onto well-oiled baking sheet.
Bake in moderate oven (350 F) 15 minutes. 16 servings. The Household
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Servings: 6 servings
Cocomalt Macaroons Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
It is quite possible to follow the history of recipes back into the distant past, in truth as far as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius also describes how the cooks of his times used many aromatic flavours, including some familiar names such as basil, mint and dill. Later on in the 1400s, the Crusaders brought back many new spices and herbs from the holy land, including spices like basil and coriander. The introduction of these new herbs and spices prompted an outbreak in cookery books, many of which still exist in academic collections. By the time we get to the 20th century, recipe publications were increasing in popularity mostly due to better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Cocomalt Macaroons recipe.
