Coconut Macaroons

Preheat oven to 350 degrees.

Beat
   4 egg whites
with
   1/4 cup sugar
until stiff. Set aside.

Set a stainless steel bowl in a pot of barely simmering water. Add
   5 cups grated unsweetened coconut
   1 can (14 ounce) sweetened condensed milk or 1 cup coconut milk.
   4 more egg whites
   1/4 cup sugar (1/2 cup if you are using unsweetened coconut milk).
   1 Tablespoon vanillla.
Stir for 10 minutes. Fold in the egg whites you have set aside. Mixture should be moist but thick.

With a miniature ice cream scoop or one-ounce spoon, space mounds evenly on Sillipat cookie sheets or parchment. Set sheets on baking racks and bake in the oven for 15 --- 20 minutes, until getting dangerously brown around the edges. Remove and allow to cool on the sheets. Makes 40 --- 45 large.

© 2003 Richard Waldinger