Ginger And Coconut Macaroon
|Shortening||1⁄2 Cup (8 tbs)|
|Crystallized ginger||1⁄4 Cup (4 tbs)|
|Flour||1 3⁄4 Cup (28 tbs), sifted|
|Sugar||1 Cup (16 tbs)|
|Coconut||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
Cream shortening, add sugar, beaten egg, ginger, cocoanut and vanilla.
Sift dry ingredients and add to first mixture.
Shape into small balls, place on cookie sheet and press flat with knife, and bake 10 minutes at 375° F.