Sunday, March 19, 2017

COCONUT MACAROONS

4 egg whites

1 tsp vanilla
1/4 tsp cream of tartar
1/8 tsp salt
1 1/3 cups sugar
1 pkg (14-oz) flaked coconut

Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper; set aside.

In a large mixing bowl, beat egg whites, vanilla, cream of tartar, and salt to soft peaks. Add sugar, one tablespoon at a time, beat to stiff peaks (tips stand). Fold in coconut. Using a scant 1/4 cup of mixture at a time, drop to the cookie sheets. Bake 20 minutes at 325 degrees. Turn off oven and leave macaroons in the oven for 30 minutes. Remove from oven and cool on wire racks.

Yield: 28 macaroons

Note: File Photo

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