Pillowy Coconut Macaroons
Pillowy Coconut Macaroons recipe
cream of tartar
Preheat oven to 325℉ (160℃).
Line cookie sheets with parchment paper or foil.
Beat egg whites, cream of tartar and salt in large bowl with electric mixer until soft peaks form.
Beat in sugar, 1 tablespoon at a time, until egg whites are stiff and shiny.
Fold in coconut and vanilla.
Drop Tablespoon of dough 4" apart onto prepared cookie sheets; spread each into 3" circles with back of spoon.
Bake 18 to 22 minutes or until light brown.
Cool 1 minute on cookie sheets.
Remove to wire racks; cool completely.
Store in air tight container.
Makes 2 dozen cookies.
*To toast coconut, spread evenly on cookie sheet.
Toast in 350℉ (180℃) oven for 3 min.
Stir and toast 1 to 2 minutes more until light golden brown.