Golden Coconut Macaroons

1. 1

   Position oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees.

2. 2

   Line 2 baking sheets with parchment paper.

3. 3

   Place the coconut in the bowl of a food processor and pulse 6 to 8 times to chop it further (but not grind it).

4. 4

   (I skipped this altogether).

5. 5

   In a medium bowl, combine the eggs and salt, then add the sugar in a steady stream while constantly stirring.

6. 6

   Add the vanilla extract (used the cheap booze noted above), then fold in the coconut.

7. 7

   (Let sit at room temp 30 to 45 minutes while you take a phone call & bake something else).

8. 8

   Drop rounded tablespoons of the batter onto the prepared baking sheets, about 2 inches apart.

9. 9

   Bake for 12 to 15 minutes, or until the macaroons are golden yet still soft inside.

10. 10

    Transfer to wire racks to cool.

11. 11

    Store between layers of wax paper in an airtight container for up to 3 days.

* Per serving · 4 servings · Values may vary.

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