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Coconut Macaroons
Makes About 20 Cookies
*2 large egg whites
*Pinch kosher salt
*2/3 cup sugar
*2 tablespoons all purpose flour
*1 teaspoon pure vanilla extract
*2 1/4 cups sweetened shredded coconut
1In the bowl of an electric mixer using the whisk attachment, or with a handheld electric mixer, combine the egg whites and the salt and whip to stiff peaks at high speed.
2Gradually add the sugar and continue to whisk a few more minutes at high speed until the meringue is smooth and glossy and will form soft mounds. Add the flour and the vanilla extract and whip briefly at medium speed until combined. Remove the bowl from the mixer and fold in the coconut with a rubber spatula. Cover the batter with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
3Preheat the oven to 325F degrees. Line a baking sheet with parchment paper, then spray the paper with vegetable oil spray, because this batter is quite sticky. (Or you can use a flexible non-stick baking sheet, such as Silpat(R) and you won't need to spray it.)
4Drop mounds of the batter, about 1 tablespoon each and about 2 inches apart, onto the baking sheet. A small (1-ounce) ice cream scoop works perfectly for this, or you can use a spoon, but keep the batter mounded up; don't flatten the cookies.
5Bake until the cookies are evenly light golden brown, about 25 minutes. Remove from the oven and allow the cookies to cool on the baking sheet before removing them with a metal spatula.
6Pile the cookies on an attractive platter and serve.
From Tom Douglas' Big Dinners (Morrow, 2003)