Coconut Macaroon Cookie Recipe

Directions

1. 1
   Preheat the oven to 325 degrees and line 2 baking sheets with parchment or brown paper. Line cooling racks with damp towels.
2. 2
   Mix the flour and salt together and set aside.
3. 3
   Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar,a tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
4. 4
   Lower the speed of the mixer to low and blend in the flour mixture and the vanilla, almond, and coconut extracts. Do not overmix the batter.
5. 5
   Using a rubber spatula fold in the coconut.
6. 6
   Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart.
7. 7
   Bake the cookies just until they are golden and set, about 15 minutes.
8. 8
   Slide the paper liners, still with the macaroons attached to them, to the lined cooling racks. Let cookies cool completely, then carefully peel away the paper.