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Coconut Macaroons

Photo: Lee Harrelson; Styling: Jan Gautro
Yield 3 dozen
Coconut Macaroons have sweetened coconut instead of almonds and are a sweet and crisp version of this classic cookie.

Ingredients

  • 2 egg whites
  • 1 cup sifted powdered sugar
  • 1 (3 1/2-ounce) can flaked coconut
  • 1 teaspoon vanilla extract
  • Dash of salt

How to Make It

  1. Beat egg whites (at room temperature) in a medium mixing bowl until stiff but not dry; fold in sugar, 2 tablespoons at a time. Fold in coconut, vanilla, and salt.

  2. Drop by teaspoonfuls onto parchment-lined cookie sheets. Bake at 300° for 30 minutes. Gently remove from parchment, and cool on wire racks.

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