4 large egg whites,
about 1/2 cup
1-1/4 cups sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2-1/2 cups moist shredded
coconut
Preheat oven to 325°.
Beat egg white until fluffy- about 1/2 minute. Stir in sugar, salt and
vanilla. Then blend
in the coconut.
Drop rounded teaspoonfuls
2 inches apart on ungreased brown paper or parchment paper on
baking sheet. Bake
until set and delicately browned about 15-18 minutes.
To easily remove cookies,
remove paper with baked macaroons on it. Lay a wet towel on the
hot baking sheet.
Place paper of macaroons on towel and let stand 1 minute. Steam will loosen
macaroons. Slip off
with spatula.
Variations:
Chocolate-Coconut
Macaroons- add 2 squares unsweetened chocolate, melted, before adding
coconut to above recipe.
Cherry-Coconut Macaroons-
add 1/2 cup chopped candied cherries with the coconut to above
recipe.
3 egg whites
1/4 teaspoon cream
of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 teaspoon almond
extract
2 cups flaked coconut
9 candied cherries,
each cut into fourths
Heat oven to 300°.
Cover cookie sheet with aluminum foil or cooking parchment paper. Beat
egg whites, cream
of tartar and salt in small bowl with electric mixer on high speed until
foamy. Beat in sugar,
1 tablespoon at a time; continue beating until stiff and glossy. Do not
under-beat. Pour into
medium bowl. Fold in almond extract and coconut.
Drop mixture by teaspoonfuls
about 1 inch apart onto cookie sheet. Place 1 cherry piece on
each cookie. Bake
20 to 25 minutes or just until edges are light brown. Cool 10 minutes;
remove from foil to
wire rack.