|Photo: Food Network|
4 large egg whites
1/2 cup white sugar16 ounces sweet, shredded coconut
1 teaspoon vanilla extract
a tiny splash of lemon juice
a tiny splash of rum
1) Mix all the ingredients and beat until uniform. (If your batter is a little wet, you can add a spoonful of flour. We don't normally, but if your egg whites are from extra large eggs, you can add a little flour. Also if the butter is too warm, the batter gets runny. Pop the batter into the refrigerator for 10 to 15 minutes.)
2) Scoop up the batter with a spoon and drop onto a cookie sheet. Shape more like a ball (as opposed to flat) so that you end with a chewy center.
3) Bake at 350 degrees F for 15 to 20 minutes.
4) Remove from the oven and let cool.
We like our coconut macaroons plain, but you can dip yours in melted chocolate (with paraffin wax) if you wish.
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