Title: Coconut Macaroons
Categories: Cookie
Yield: 16 Servings

1	lb	(4 cups) SWEETENED shredded
		Coconut
		OR
8	oz	(2 3/4 cups) UNSWEETENED**
		Shredded coconut
14	oz	Can Sweetened Condensed Milk
2	ts	Orange rind, finely grated
1	ts	Vanilla
3		Egg whites
	pn	Salt

* Makes 16 large or 30 small cookies

** Unsweetened coconut is drier and will swell as it absorbs the condensed milk.

Preheat oven to 350 degrees and place oven racks in the middle position. Line one or two sheet pans with foil or kitchen parchment paper. Set aside.

SPECIAL NOTE: Depending on the freshness and moistness of the coconut, you may not need to use the entire can of sweetened condensed milk!

Mix coconut and condensed milk just until coated. (See above special note) Stir in orange rind and the vanilla.

In a separate bowl, beat the egg whites with the salt, beat until foamy. Mix into the coconut.

Using a one ounce small scoop, or two ounce ice cream scoop, scoop mixture onto the lined pans, leaving 1 1/2 inch space between cookies.

Bake in preheated oven for 20 minutes (small cookies) or 25 to 30 minutes (for the large cookies) until golden brown on top and well browned on the bottom.

If using two baking sheets at the same time on separate racks, switch positions halfway through baking to prevent over cooking or burning.

Slide foil or parchment paper with its cookies onto a cooling rack and cool for five minutes.

Peel the foil or paper off the still warm cookies and then cool the cookies completely on a rack.

Washington Post 4/12/95 Recipe by Esther Press McManus.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

From: Dorothy Flatman Date: 02-06-98 (13:27) The Once And Future Legend (1) Cooking

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