Coconut Meringue Macaroon Cookies (Gluten Free)

Light as air Coconut Meringue Macaroons

Ingredients:

parchment paper (optional)
butter

4 egg whites

1 teaspoon vanilla

1 1/3 cups sugar

2 2/3 cups flaked coconut

Method:

Preheat oven to 325*.  If desired, line cookie sheets with parchment paper. Lightly butter parchment paper or unlined cookie sheets. In a large mixing bowl beat the egg whites and vanilla, on high speed, until soft peaks form. (When the beaters are lifted, the tips curl over.) Gradually add the sugar while continuing to beat the egg whites until stiff peaks forms. (The tips stand straight when the beaters are lifted.) Gently fold in coconut. Use 2 teaspoons to drop rounded teaspoons of mixture, 2 inches apart, onto cookie sheets. 

Ready to go into the oven.

Bake about 20 minutes or until the edges are lightly browned. Cool slightly on cookie sheets (5 minutes) and then finish cooling on wire racks. Makes about 5 dozen. Store in airtight containers.

Baked

Notes: Grandma Winifred's English Chess Tarts recipe calls for 4 egg yolks, so I always use the leftover whites to make Meringues. Also, see my recipe for "Lemon Pecan Coconut Meringue Cookies."