Coconut Macaroons

I love coconut.  I really do.  I think my favorite candy bar is Almond Joy.  Lots and lots of coconut.  My sister-in-law, Amy, made a wonderful coconut cream pie last week.  And that put me in the mood for coconut macaroons.  It's a relatively easy cookie to make.  And, probably fortunately for my hips and thighs, the recipe makes relatively few cookies!  ;-D

To change it up just a little, I melted some chocolate chips with just a tiny bit of shortening, and dipped the bottom of half of the macaroons in the chocolate, placing them chocolate side down on waxed paper til the chocolate cooled and hardened.  I think those were my favorite!

Don't forget to check out Food With Style for some more inspiration.  Jain compiles a day's worth of great food photos and other stylish food-related vignettes from foodie blogs all over the 'net.  It's a real treat!

Coconut Macaroons

14 ounces sweetened coconut

14-ounce can sweetened condensed milk

1 teaspoon vanilla extract

2 large egg whites

1/4 teaspoon salt

Preheat oven to 325°F. Line 2 baking sheets with parchment paper.

Combine flaked coconut, sweetened condensed milk and vanilla extract in large bowl. Using electric mixer, beat egg whites and salt in medium bowl to medium-firm peaks. Fold 1/3 of egg whites into coconut mixture to lighten, then fold in remaining egg whites. Drop half of coconut mixture by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Top each with a second level tablespoonful coconut mixture.  (I used a 2-tablespoon disher, using one scoop per cookie.)

Bake until golden, about 25 to 30 minutes. Cool macaroons on parchment paper. Slide metal spatula under macaroons to remove. (Macaroons can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)

Yield:  about 22 cookies

Source:  Bon Appetit, August 2000