Chewy Coconut Macaroons
4 egg whites
¼ tsp salt
2/3 cup sugar
¼ cup flour
1 tsp (5 mL) vanilla
3 cups sweetened flaked coconut
- With an electric mixer at medium speed, beat egg whites and salt until stiff, but not dry, peaks form.
- Beat in sugar, flour, and vanilla just until combined. Fold in coconut. Drop 1 Tbs of batter 5 cm apart onto parchment paper-lined cookie sheets.
- Bake at 325° F for 20 - 25 minutes or until a light golden colour. Let stand for 5 minutes.
- Remove from cookie sheets and cool on racks. Store, layered with wax paper, in an airtight container. May be frozen.