Fluffy Macaroons

Mmmm....I love coconut! I've made macaroons before, but never with an egg white base. These are fantastic! Light and chewy and ever so slightly sweet. This recipe was also incredibly easy and nearly fool-proof.

Ingredients: yield ~ 40 macaroons


14 oz bag of sweetened coconut
4 egg whites
a pinch of salt
1/2 cup sugar
1 teaspoon almond extract

Equipment:

Baking sheets
Mixer with whisk attachment


Directions:

• Preheat the oven to 375F and lightly grease the cookie sheets

• Whisk the egg whites and salt at high speed until soft peaks form
• Slowly add the sugar and extract (with the mixer still at high speed) until you get glossy stiff peaks

• Fold in the coconut

• Drop spoonfuls onto the cookie sheets about 2 inches apart, although they shouldn't spread
• Bake for about 12 minutes or until just golden on top

Cost:

Coconut	1.80
Eggs	0.50
Sugar	0.10
Salt/Almond flavoring	0.05
	2.45	6 cents