I was still in high school when I first began compiling recipes.  I think I was a Junior in school the first time I checked a book out of the library with the express intent of copying recipes down.  I was well aware that the clock was ticking, and in just a few short years, I would be left to fend for myself along the road of life.  I copied down every single recipe that appealed to me at the time- which for me meant many vegetarian recipes, as that was the first time in my life where I seriously wanted to be a vegetarian.  I copied recipes out of books, magazines, and Mom’s recipe box, but of course, I never notated where the recipes came from.

Which isn’t really as much of a shame as you would think.  My first recipe collection was in a three-ring binder, and over the years, so many of the recipes have been thrown out, that just a small handful dwindle.  Most of the recipes were in a “what was I thinking!” category.  Vital Wheat Gluten?  Really? Did I really think that I wanted to make some fake meat? Um, no.  Yet, there are a few gems, and while I suspect that most of the gems were the ones from Mom’s recipe box, I guess I don’t really know.

Which brings me to the Macaroons I made late yesterday.  This is one of those few remaining recipes, and I can’t tell you how much I love them.  They’re loaded with coconut, which is one of my absolute favorite things to eat.  Very similar to a meringue, egg whites are beaten until soft peaks form, salt, vanilla, and sugar are added, and finally, some coconut is folded in, and the whole things are baked to coconutty perfection.   These are so easy and require so few ingredients, that it’s a shame I don’t make them more often.  They bake up extremely light, yet nice and chewy from the flaked coconut.  They’re not super sturdy, so I can’t say that I recommend these for shipping, but they make a fantastic addition to the holiday cookie line-up.  With absolutely no flour, these are also a great cookie to make for someone who is gluten free.

Later today I’ll be using more coconut when I make Ina Garten’s Jam Thumbprints.  It seems that I’ve caught the cookie bug after all.

Macaroons

2 egg whites

dash salt

1/2 teaspoon vanilla

2/3 cup sugar

1 1/3 cups sweetened, flaked coconut

Directions:

Preheat oven to 325ºF.  Spray two baking sheets with cooking spray, or line with parchment.

In a mixing bowl, beat the egg whites, salt, and vanilla with a mixer until soft peaks form.  Gradually, add the sugar, beating until fairly stiff.  The mixture should resemble thick marshmallow creme.  Fold in the coconut.

Drop by teaspoonfuls onto greased baking sheets.  Bake at 325ºF for 20 minutes.  Remove to a cooling rack to cool completely.

Makes about 48 cookies.

*If desired add a few drops of food coloring with the sugar until desired color is acheived.