SALLY’S COCONUT MACAROONS
- 2 large eggs, well beaten
- ½ cup sugar
- Generous pinch of salt
- 1 teaspoon almond or vanilla extract
- 3 cups sweetened shredded coconut
Instructions:
The best recipes have backstories—at least, Sally’s always do.
- Preheat the oven to 350°F. Spread a sheet of parchment paper over a large cookie sheet, or butter the sheet.
- In a large mixing bowl, whisk together the eggs, sugar, salt, and almond or vanilla extract. Blend in the coconut until it is completely moistened. This is not supposed to be a batter, but rather well-moistened clumps of coconut.
- Drop generous teaspoonfuls onto the baking sheet, and bake them for 20 to 25 minutes, or until the macaroons are golden brown with crisp edges. Transfer them to a rack to cool.