Golden Coconut Macaroons
By: Anonymous
Published: Saturday, December 5, 2009 - 2:51am

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

1 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. 2 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. 3 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. 4 Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover. 5 This recipe yields about 40 macaroons.