Recipe) Moist, chewy, chock-full of coconut.
Beat until fluffy (only ½ min.) ...
- ½ cup egg whites
Stir in ...
- 1¼ cups sugar
- ¼ tsp. salt
- ½ tsp. vanilla
Blend in ...
- 2½ cups moist shredded coconut
Drop rounded teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. (Illustrated directions at bottom of page tell how to remove macaroons from paper easily.) They spread during baking, so when they come from oven shape into mounds by gathering in edges with fingers.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 15 to 18 min.