Journal #17

Traditionally, Macaroons are made from egg whites, sugar, and ground almonds or almond paste. Sometimes, however, coconut makes an appearance to provide a rich and chewy variation. If you'd like to enjoy the flavor of both almond and coconut in the same macaroon, try substituting almond extract for the vanilla in this recipe, that way, you can enjoy the best of both worlds.

Recipe:

• 4 eggs whites
• 1/4 teaspoon salt
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1/4 cup all-purpose flour
• 3 cups lightly packed flacked coconut

In the large bowl of an electric mixer, beat egg whites until foamy; beat in salt,sugar, vanilla, and flour. add coconut and stir until well combined.
Drop batter by rounded teaspoonfuls onto well-greased baking sheets, spacing cookies about 1 inch apart. Bake in 325 degree oven for 20 to 25 minutes or until lightly browned. Let cool briefly on baking sheets, then transfer to racks and let cool completely. Store airtight. Makes about 3 dozen.