Killer Holiday Recipe: Coconut Macaroons

This is an original recipe for coconut macaroons that is actually made without flour so it can be enjoyed by all.

Ingredients:

• 4 egg whites
• 1 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1-1/3 cups sugar
• 1 (14-ounce) package flaked coconut

Preheat oven to 325 degrees. Line two large cookie sheets with parchment paper. In a large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric mixer on high speed soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Fold in coconut. Using an ice cream scoop drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28 cookies.

Variation: For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. They also can be drizzled with melted chocolate chips. Makes 60 cookies. Store in an airtight container in single layer at room temperature up to 3 days. Freeze on a sheet pan then store between sheets of waxed paper in a covered cookie tin or container up to 3 months.