Magical Coconut Macaroons

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 4 egg whites
• 1 1/4 cups sugar
• 1/8 teaspoon salt
• 3/4 teaspoon vanilla
• 3 tablespoons unbleached flour
• 10 ounces dried shredded coconut (gurley's natural raw chip coconut is perfect)

Recipe

• 1 preheat oven to 350 degrees. put egg whites, sugar, salt, and vanilla in a metal mixing bowl set over a bowl of hot water (or float the bowl in a hot water filled sink). stir until sugar dissolves. mixture is ready when you do not feel any grittiness when you rub the mixture between two fingers.
• 2 remove from heat, and stir in flour. then add coconut and mix well.
• 3 lightly grease a baking sheet (or use a silpat liner). using 2 teaspoons, scoop a dollop of cookie dough, about the size of a ping-pong ball, with one of the spoons, then with the other teaspoon, transfer the dough onto the baking sheet (or use a 1-1/4" inside diameter cookie dough scoop and press the dough in firmly before turning out onto the sheet), arranging the dollops about 1 inch apart. (you can fit two dozen macaroons on a sheet since they don't expand, especially nice if you double or triple the recipe).
• 4 bake until macaroons begin to turn a light toasty brown, 18-20 minutes. remove from oven and allow to cool on the baking sheet before transferring to a rack to finish cooling. store in a tightly covered tin (or plastic container).