Coconut Macaroons

By Texaschef11

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated white sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup cake flour, sifted
• 3 cups sweetened shredded coconut

Preparation

Step 1

1) Combine egg whites, sugar and salt in top of a double boiler set over simmering water. Whisk until mixture feels warm and is creamy. Stir in vanilla and almond extract and then add coconut and cake flour. Mix well. Cover and refrigerate for about two hours, or until firm.
2) Preheat oven to 325 degrees F and line two baking sheets with parchment paper.
3) Place small mounds (heaping tablespoons) of batter on parchment-lined baking sheet, spacing several inches apart. Bake for about 20 to 30 minutes, or until golden brown. Remove from oven and let cool on baking sheet for about 10 minutes. Transfer to a wire rack to cool completely. Yield: 2 dozen macaroons.