Coconut macaroons are very simple to make.  Essentially, they are sweetened coconut flakes mixed with a meringue.  This version is adapted from The King Arthur Flour Baker’s Companion.  I made 17 cookies with a 1-1/2 inch scoop.

2 large egg whites

¼ tsp. cream of tartar

Pinch of salt

½ cup sugar

½ tsp. vanilla

3 cups (about 12 oz.) sweetened coconut

Preheat the oven to 325 degrees.  Line two cookie sheets with baking parchment or silicon mats.

Put the egg whites, cream of tartar and salt in the bowl of a stand mixer.  Mix at highest speed to form soft peaks.  Gradually add in the sugar and beat until the mixture is stiff and glossy.  Add the vanilla and coconut and fold them into the egg mixture.

Using a 1-1/2 inch scoop, portion the dough into balls on the cookie sheets.  Bake for 18-22 minutes until the exterior looks toasted and the centers of the cookies are set.  Cool for at least 5-10 minutes to firm up the cookies before moving them from the sheets.  Cool completely before storing in an airtight container.