Coconut Macaroons
Submitted by Anita Mannion on Dec 19, 2017

Easy, chewy delights.

Servings:
N/A

Complexity:   
Very Easy

Total Time:
50 minutes

Ingredients:
4 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1/8 tsp. salt
1 1/3 cups sugar
1 14 oz. flaked coconut

Directions:
1. Preheat oven to 325. Line 2 large cookie sheets with parchment paper.
2. In large mixing bowl, beat the egg whites, vanilla, cream of tartar, and salt on high speed until soft peaks form.
3. Add sugar, a tablespoon at a time. Beat until stiff peaks form. Fold in coconut.

Cook's Notes:
4. Drop mixture in mounds on parchment papered cookie sheets. Bake 20 minutes. Turn oven off and leave cookies in the oven for 30 minutes (so they dry out). Store in an airtight container. Can be frozen for up to 3 months.