Page 119 - 201415_TOH_Cookbook

COCONUT MACAROONS (A.K.A. CLOUD
COOKIES)
SMITH FAMILY, STONEHAM, MA
“These are a family tradiion, especially around the holidays. They are a real family favorite.” Wendy A. Smith
PREPARATION
1. Preheat oven to 325°F. Line a cookie sheet with parchment paper. Have a wire cooling rack ready.
2. Using a whisk, beat the egg whites and salt in a stainless steel or copper bowl unil frothy. Add the vanilla and coninue to beat unil sot peaks form. Gradually add sugar and coninue to beat unil the mixture is sif. Fold in the coconut unil evenly distributed.
3. Drop rounded teaspoons of mac- aroons on the prepared cookie sheets, leaving about 2 inches of space between each mound. Sprin- kle colored sugar on top.
4. Bake unil the tops of the maca- roons turn a light tan color, about 20 minutes. Cool for 3 minutes on the pan. Using a metal spatula, transfer the macaroons to a wire rack to cool completely.
INGREDIENTS
Makes approximately 12 cookies
2 large egg whites Pinch of salt 1/2 teaspoon vanilla extract 2/3 cup granulated sugar 1 1/3 cups laked coconut Colored sugar, for decoraion
Taste of Home – Page 107