Coconut Macaroons

1. 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. 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. 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. 4

   Bake at 350u00b0 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. 5

   Note: Use a small ice-cream scoop to make evenly shaped cookies.

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