COCONUT MACAROONS

These classic cookies are traditionally a part of bridal shower cookie trays. Not only are the cookies enjoyed at the shower, but many women bring plastic bags or fill their napkins with cookies to take home for the men to enjoy. The light and spongy texture comes from really whipping the egg whites.

3 EGG WHITES
1 TEASPOON VANILLA EXTRACT
¾ CUP CONFECTIONERS’ SUGAR
1¼ CUPS SWEETENED FLAKED COCONUT
1/2 CUP FLOUR

1. Preheat oven to 350°F.

2. In an electric mixer, with the whisk attachment, beat egg whites and vanilla until stiff peaks form.

3. Gradually add confectioners’ sugar. Mix well.

4. Using a rubber spatula, fold in the coconut and flour until blended.

5. Drop from a teaspoon onto a parchment-lined cookie sheet, spacing cookies 2 inches apart.

6. Bake for 10 to 12 minutes, or until lightly browned. Remove cookie sheet from the oven.

7. Cool cookies on parchment paper. When fully cool, carefully remove cookies using a metal spatula. Store in an airtight container to retain softness.

YIELDS 30 COOKIES