Recipe of the Week: Coconut Macaroons
4 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1/8 tsp. salt
1-1/3 cups sugar
1 14-oz. pkg. flaked coconut
1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. Inlarge mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electricmixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at atime, beating until stiff peaks form (tips stand straight). Fold in coconut.
2. Using an icecream scoop with 2-inch bowl (or scant 1/4-cup measure), dropcoconut 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.
3. For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60.
4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.