• 4 egg whites
• ¾ cup sugar
• One 12-ounce package sweetened shredded coconut

Preheat the oven to 200°F. Unless you are using a nonstick pan, line a sheet pan with parchment paper.

Beat the egg whites to medium peaks, add the sugar, and beat to stiff peaks. Reserve ½ cup coconut and fold the rest into the egg whites.

Make 2-inch rounds of the egg white mixture with 2 spoons or a pastry bag fitted with a ⅔-inch fluted tip on the prepared pan. Sprinkle the reserved coconut over the macaroons.

Bake for about 3 hours, or until the cookies are dry and feel hard to the touch. If the cookies start to brown, even slightly, turn down the oven between warm and the lowest temperature setting. Let cool until set and then transfer to cooling racks, or let cool in the pan set on a rack. Store tightly sealed in an airtight container for up to 1 week.

Making Coconut Macaroons

1. Beat egg whites to medium peaks, add the sugar, and beat to stiff peaks. Fold in all but ½ cup of the coconut.

   

2. Use a pastry bag with a fluted tip to pipe the macaroons onto the prepared sheet pan.

   

3. Sprinkle each macaroon with shredded coconut.

   

4. Bake for about 3 hours, or until the cookies are dry and hard.