Coconut Macaroons

• 4 large egg whites
• 1/2 cup sugar
• 3 cups dry unsweetened grated coconut
• 1 vanilla bean
• 1 teaspoon grated lemon rind
• 1/4 cup sour cream
• Garnish: chocolate curls

1. Combine egg whites and sugar in top of double boiler; cook, stirring constantly, over hot (not boiling) water, until sugar dissolves and egg whites are warm. Pour egg mixture into a large bowl; whip until stiff.
2. Put coconut in a separate large bowl. Cut vanilla bean in half lengthwise; scrape seeds, and add to coconut, stirring until blended. Stir in lemon rind and sour cream.
3. Fold egg white mixture into coconut mixture. Shape mixture into small mounds (1 1/2 inches in diameter) on a baking sheet lined with parchment paper.
4. Bake at 350u0b0 for 10 minutes or until macaroons just begin to brown. Cool completely on wire racks. Place macaroons on a serving plate. Garnish, if desired.
5. Note: Use a small ice-cream scoop to make evenly shaped cookies.

egg whites, sugar, coconut, vanilla bean, lemon rind, sour cream, chocolate curls

Taken from www.myrecipes.com/recipe/coconut-macaroons-0 (may not work)