Coconut Macaroons

I make several batches of these scrumptious cookies each Christmas and whenever we are in a coconutty mood. Recipe is from Chewy Cookies by Eileen Talanian. – Terry

Ingredients

• 3 large egg whites at room temperature
• ¾ cup granulated sugar
• 2¼ cups coconut, firmly packed (11½ oz), sweetened or flaked
• 2 Tbsp all-purpose flour, preferably unbleached

Instructions

Preheat oven to 325°F. Set the oven racks so they divide the oven in thirds. Line the cookie sheets with parchment paper. (Insulated pans work best.)

Use a stand mixer fitted with the whisk attachment to beat the egg whites on medium speed until thick and foamy, about 2 minutes.

Slowly add the sugar with the mixer running, and continue to mix for 1 minute after the sugar has all been added.

Beat in the coconut on low speed until thoroughly combined, about 30 seconds. Sprinkle the flour over the dough and stir it in, using a rubber spatula to scrape the sides and bottom of the bowl to be sure the dough is well mixed.

Drop the dough by rounded tablespoonfuls onto the prepared baking sheets and bake in a preheated oven until lightly browned and set, about 24 to 26 minutes. Reverse the baking sheets and switch them top to bottom halfway through the baking time.

Remove the macaroons from the oven and let them cool on the baking sheets. When cool, transfer with a metal spatula to a storage container or serving tray.

Store the completely cooled macaroons in an airtight container for up to 1 week, or freeze, wrapped tightly, for up to 2 months.

Makes 3 dozen macaroons.