Coconut Macaroons
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Light and chewy cookies...great for a Sunday dinner dessert. INGREDIENTS
3 large egg whites
1 teaspoon vanilla
1 cup confectioners' sugar, sifted
1/4 teaspoon finely ground nutmeg
1 cup shredded sweetened coconutPreheat oven to 325 degrees.
With an electric mixer, beat the egg whites and vanilla in a large bowl until soft peaks form. Gradually add the sugar and finely ground nutmeg. Continue beating until the egg whites are very stiff and all the sugar is incorporated. Gently fold in the coconut.
Drop by rounded teaspoonfuls onto a greased cookie sheet (or drop onto parchment paper). Place the cookie sheet on the middle rack in the oven. Bake 20 to 25 minutes or until the coconut is lightly browned. Slip the parchment paper onto a rack from the cookie sheet to cool. Store in an airtight container.
Makes 24 macaroons