Coconut Macaroons Recipe

Directions

1. 1
   Place all the ingredients in a large heatproof mixing bowl (stainless steel is best) and set the bowl in a skillet with barely simmering water and stir the mixture with a wooden spoon, scraping the bottom to prevent burning. Stir for 5 to 7 minutes until the mixture is very hot to the touch and the egg whites have thickened a bit. They will turn from translucent to opaque. Set the egg white mixture aside for 30 minutes to thicken up more.
2. 2
   Preheat the oven to 350oF and place the racks in the upper and lower thirds in the oven. Line 2 cookie sheets with parchment paper.
3. 3
   With two tablespoons, place the coconut mixture in neat heaps on the lined cookie sheets 2 inches apart from one another. Bake for 3 minutes and rotate the sheets from front to back. Bake another 2 minutes, and switch the baking sheets from top to bottom and vice versa. Lower the temperature to 325oF and bake for another 10 to 15 minutes, until the macaroons are a mix of cream and gold colors and the edges get slightly brown. Cool baking sheets on cooling racks and let cool completely before peeling away from the parchment paper.
4. 4
   Serve, preferably, on the day the macaroons are baked - they're best day one. However, they're still delicious for a few more days, though it's doubtful they will last that long in any household that loves a macaroon.