Golden Coconut Macaroons

Photo: flickr user norwichnuts

Ingredients

1 pkt sweetened shredded coconut - (7 oz)

2 lrg eggs

1 pch salt

2/3 cup sugar

1 teaspoon vanilla extract

2 cookie sheets or jelly roll pans covered with

parchment or foil

Preparation

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.

In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut. Drop rounded tablespoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each.

Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks.

Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

This recipe yields about 40 macaroons.