I am personally a huge fan of coconut, especially in Christmas-cookie-form. The pretty texture and white color make these Coconut Macaroons look just like freshly fallen snow.
These cookies would be tasty drizzled with dark chocolate, or studded with pistachios. Dusting them with powdered sugar or cinnamon would also be good! There are so many variations.
Coconut Macaroons. makes about 2 dozen
4 egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1 cup white sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2-1/2 cups unsweetened coconut flakes
Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper.
In a medium bowl, whip egg whites with vanilla extract, almond extract and cream of tartar until soft peaks form. Gradually add the sugar and beat until stiff. Toss flour, salt and coconut in a separate bowl and fold in the the egg whites. Drop heaping spoonfuls onto the parchment paper and bake for 18-20 minutes in the oven. Allow to cool completely before removing to wire cooling racks.