Coconut Macaroons

By oakleyj

Wrap four or five of these simple macaroons in red cellophane, tie each bundle with silver ribbon, and give them out as gifts

Ingredients

• 4 4
• egg whites
• 1 1
• tsp. vanilla
• 1/4 1/4
• tsp. cream of tartar
• 1/8 1/8
• tsp. salt
• 1-1/3 1-1/3
• cups sugar
• 1 1
• 14-oz. pkg. flaked coconut

Details

Servings 28
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. In
large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric
mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a
time, beating until stiff peaks form (tips stand straight). Fold in coconut.

2. Using an ice cream scoop with 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28 cookies.

3. For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60 cookies.

4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.