Coconut Mergingues
July 21st, 2007
Can something as simple - and tasty - as coconut help sufferers of IBS? (Irritable Bowel Syndrome) This is what I’d heard, and a quick google search confirmed - that some people with IBS have found that eating just two Archway macaroon cookies each day helps control their symptoms (diarrhea).
We had to put this to the test, and - by golly - it really does seem to help. Some folks say it is the coconut oil, others claim it is the soluble fiber. Who cares - coconut is yummy and I think it’s not a hardship to eat a couple of coconut cookies every day.
This morning, my ten-year-old tried the recipe for macaroons that is printed on the back of the coconut package. I’ve decided to call them meringues, since they really are a meringue cookie with coconut added. Macaroons, I believe, have flour, eggs, etc., like a sugar cookie. These were so easy for her to make, all I did was separate the eggs. She probably could have done that, too, but they were my last two eggs, so we didn’t take any chances. 
Coconut Meringues
makes 2 dozen or so
2 egg whites
1/4 teaspoon vanilla
dash of salt
2/3 c. sugar
1 1/2 c. sweetened coconut flakes
Heat your oven to 325.
Whip the egg whites, vanilla, and salt until stiff, white peaks form. This takes awhile, as any experienced meringue-maker knows — be patient, it WILL happen. Next, slowly add the sugar - a little at a time, while still beating. The mixture will remain stiff and become glossy. When all the sugar has been added, turn off the mixer and gently fold in the coconut.
Grease a cookie sheet and plop spoonfuls of your mixture on it. Bake at 325 for 20 minutes. Let cool before removing from cookie sheet.
Enjoy!
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