Coconut Macaroons

If you like coconut, then you will love these cookies. If you don't like coconut, then be prepared to be converted. I found this recipe by accident as I was flipping through Mark Bittman's "How to Cook Everything", trying to get to the index. They are seriously the easiest cookie you will ever make and they are always a big hit. Like Bittman's minimalist trademark, these coconut macaroons require few ingredients but they pack a wonderful flavor on your palette. They are a perfect balance of being both moist and toasty. Just always keep some dried coconut on hand and you will never be at a lose for what to make for your next office potluck or holiday presents =)

Coconut Macaroons

Yield About 2 dozen

Time About 45 minutes, plus time to chill

Mark Bittman

Ingredients

• 1 cup sugar
• 3 cups shredded unsweetened coconut
• 3 egg whites, lightly beaten
• 1 teaspoon vanilla extract
• Pinch salt

Method

• 1. Heat the oven to 350 degrees. Combine all ingredients in a large bowl and mix well with a rubber spatula or your hands or a fork (eventually I always get in with my hands).
• 2. Use a non-stick baking sheet, or line a baking sheet with parchment paper. Wet your hands and form 1 to 2 tablespoon balls. To form a dome like shape, I take a tablespoon utensil, dip it in water and grab a tablespoon of the mixture, then scrape it along the side of the bowl to flatten out the bottom. Then I tap the bottom of the tablespoon over the baking sheet so that the dome falls onto the parchment paper. Repeat and remember to frequently dip the tablespoon into water so the macaroon does not stick.
• 3. Place each macaroon about an inch apart on the baking sheet. Bake until light brown, about 15 minutes. Remove the baking sheet and cool on a rack for at least 30 minutes before eating. These keep well in a covered container for up to 3 days (if they last that long =).

Tip:

• For an even more decadent treat you can melt chocolate and spoon it over the macaroons.