Because these macaroons are made with unsweetened coconut rather than the commercial sweetened variety, they have a more pleasing coconut flavor.
MAKES 24 COOKIES
3 egg whites, at room temperature
Pinch cream of tartar
1 teaspoon vanilla extract
ВЅ cup honey
2 cups unsweetened dried coconut
- Preheat the oven to 275В°F. Line a cookie sheet with aluminum foil and butter the surface of the foil.
- Put the egg whites in a large bowl with the cream of tartar, and beat them until they hold stiff peaks. Add the vanilla and continue beating. Slowly pour in the honey, and continue beating until the meringue is very stiff, about 5 minutes.
- Fold in the coconut with a rubber spatula until it is thoroughly blended. Drop the batter by teaspoonfuls onto the cookie sheet, using the back of the spoon to help shape the cookies into attractive mounds.
- Bake for 30 to 35 minutes, or until golden. (If you would like the macaroons to be darker, slide them under the broiler for 30 seconds.) Allow to cool completely on a rack before serving.
NOTE: When storing these macaroons, put sheets of wax paper between the layers to prevent them from sticking together. Store in a covered tin.