Macaroons are my favorite cookie.  It’s either because they have such a unique texture or because I’m crazy about coconut or because they’re so light I can eat more…or maybe all the above!  They’re also pretty quick to make, although you have to be delicate in the handling of the egg whites and use a portion-controlled scoop to get it just right.  These are also fat free so be sure to grease the cookie sheet or they won’t come off!

     COOKIE INGREDIENTS
      2 egg whites
     ½ teaspoon of vanilla
     1/3 cup of sugar
       (if unsweetened coconut is used, then use 2/3 cup sugar)
     1/4 cup of flour 
     1 1/2 cups of sweetened coconut flakes

Grease a cookie sheet and preheat oven to 320.
Carefully separate egg whites & beat with an electric mixer on very high speed, adding vanilla.  Beat for several minutes until stiff peaks form (the more you beat the egg whites, the fluffier the cookies will be).  Gradually add sugar, continuing to beat on high. Gently fold in flour, then coconut. Cover with plastic wrap and chill 1-2 hours. 

Use a portion-controlled scoop or two spoons and place on cookie sheet 2 inches apart (cookies will spread out). Bake for 20 minutes or until edges begin to brown. Leave on cookie sheet to cool for 5-10 minutes then transfer to a wire rack or paper.  Makes about 16 cookies.