Golden Coconut Macaroons

Name: Golden Coconut Macaroons
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: about 40 macaroons
Cuisine: jewish-cooking
Ingredients: 1 (7-ounce) package sweetened shredded coconut; 2 large eggs; Pinch salt; 2/3 cup sugar; 1 teaspoon vanilla extract; 2 cookie sheets or jelly roll pans covered with parchment or foil

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Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: about 40 macaroons

Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: about 40 macaroons

Ingredients

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1 (7-ounce) package sweetened shredded coconut

2 large eggs

Pinch salt

2/3 cup sugar

1 teaspoon vanilla extract

2 cookie sheets or jelly roll pans covered with parchment or foil

Directions

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.
In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut. Drop rounded teaspoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each. Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks. Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.