Coconut Macaroons From the Kitchen of Laura Goadrich, 2003-12-24 A delicious light treat with a bit of crunch.

Prep Time:  15 minutes Cook Time:  20 minutes Categories:  American  Dessert  Veggie Yields:  2 dozen

Directions

1. For the coconut, find which of the three finger holes at the top are soft. Take the knife and poke through the soft hole. Once you have drilled a decent sized hole, upturn the coconut into a clean glass and drain the juice (this works best when the coconut is at an angle). Once the juice has drained completely, take a hammer to the coconut and forcefully tap around to remove the outer shell. Cut away any brown skin, placing the white meat in a pile. Shred the meat in a food processor and shred the coconut into flakes. Once shredded, spread the flakes evenly over a baking pan and cook in the oven at 350 for 10 minutes or until slightly browned.
2. Meanwhile, using the blender, whip the egg whites and slowly add the sugar. Beat until you have soft peaks.
3. Fold in flour, vanilla and coconut.
4. On a baking sheet (with either parchment paper or shortening), place tsp sized blobs of the mixture. Cooking in a 350 degree oven for 20 minutes or until golden brown.