Elegant Coconut Macaroons
|Egg whites||3 Large|
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Flaked coconut||1 1⁄4 Cup (20 tbs), flaked coconut|
Heat the oven to 325 degrees.
Lightly butter 2 baking sheets.
Put the egg whites, salt and cream of tartar in a bowl and beat until soft peaks form.
Beat in the sugar, a tablespoon at a time, until the whites are stiff and shiny.
Fold in the vanilla.
Toss the coconut with the cornstarch and fold it into the egg whites.
Drop the mixture onto the baking sheets in teaspoon-fuls.
Bake for 20 minutes, until the edges are very lightly browned.
Cool the cookies on wire racks.