Macaroons

Yields: about 2 1/2 dozen

·        2 packages (14 ounces each) shredded coconut

·        5 egg whites

·        1 1/2 cups sugar

·         

1. Preheat the oven to 350 degrees F. Coat cookie sheets with nonstick cooking spray. Place the coconut in a large bowl; set aside.

 

2. In a medium saucepan, combine the egg whites and sugar over medium heat. Cook for 2 to 3 minutes, just until the sugar is dissolved and the mixture is bubbly. Remove from the heat and pour over the coconut; mix well.

 

3. With your hands or a scoop, squeeze together heaping tablespoons of the mixture, forming slightly rounded mounds and placing them 1 inch apart on the baking sheets.

 

4. Bake for 12 to 15 minutes, until the macaroons begin to color slightly. Turn off the oven and allow the macaroons to sit in the oven (with the oven door closed) for about 15 minutes, until they turn golden.

 

Note: Why not give these a special touch by drizzling them with chocolate and topping with cherry halves? Just melt 1/2 cup (3 ounces) semisweet chocolate chips in a small saucepan over medium-low heat and drizzle over the tops; top each with half of either a candied cherry or a drained maraschino cherry, and let cool before serving.