Coconut Macaroons

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1/3 cup sugar
• 2 tablespoons ground almonds
• Pinch of salt
• 1 teaspoon vanilla extract (or coconut extract, should such be available)
• 1 cup plus 2 tablespoons shredded coconut

1. 1 baking sheet, lined with parchment or wax paper
2. Preheat the oven to 325F.
3. Beat the egg whites until frothyno morethen add the cream of tartar and carry on beating, Missus, until soft peaks are formed.
4. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny.
5. Fold in the almonds, salt, vanilla, and coconut.
6. The mixture will be sticky but should, all the same, hold its shape when clumped together.
7. Form into clementine-sized domes, 2 to 3 inches in diameter.
8. Dont make them too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own.
9. Cook for 20 minutes or until theyre just beginning to turn golden in parts.

egg whites, cream of tartar, sugar, ground almonds, salt, vanilla, coconut

Taken from www.cookstr.com/recipes/coconut-macaroons (may not work)