Coconut Macaroons

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Use an electric mixer to beat the whites until foamy.
3. 3
   Gradually add the sugar until the mixture is stiff.
4. 4
   Fold in the remaining ingredients.
5. 5
   Use a pastry bag, a resealable plastic bag with a corner cut out, a spoon, or wet hands to form small mounds from tablespoons (or a little more) of the meringue mixture and place on a nonstick baking sheet or a baking sheet lined with wax paper.
6. 6
   You can space them quite closely since they will not rise.
7. 7
   Bake until light brown, 15 to 20 minutes.
8. 8
   Remove the baking sheet and cool on a rack for at least 30 minutes before eating.
9. 9
   These keep well in a covered container for up to 3 days.
10. 10
    Toast 2 1/2 cups walnuts or blanched almonds in a skillet over medium heat, shaking the pan frequently until they become fragrant, about 5 minutes.
11. 11
    Grind to a powder (you can use granulated sugar in this case, grinding it with the nuts) in a food processor.
12. 12
    Then proceed as directed, substituting nuts for the coconut.
13. 13
    The famous Spanish version, always made with almonds, sometimes with egg yolks: Follow the preceding variation, using almonds and adding 1 teaspoon finely grated lemon zest.
14. 14
    After putting the cookies on the sheet, sprinkle their tops with some sliced blanched almonds and bake as directed.
15. 15
    In step 1, substitute dark rum for the vanilla extract and add 1 teaspoon peeled and grated fresh ginger with the coconut mixture.