coconut macaroons

from bon appetit, August 2002

  • 1 14-ounce package sweetened flaked coconut
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 1/4 teaspoon salt

Preheat oven to 325F. Line 2 baking sheets with parchment paper (tinfoil didn't work out so hot -- maybe just a brown paper bag, or suck it up and buy 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. Bake until golden, about 25 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.)