Coconut Macaroons

Source: Christmas Cookie Magazine
Yield: Still not sure, depends on size

4 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1/8 tsp. salt
1 1/3 c. sugar
1 14-oz. package flaked coconut

1. Preheat oven to 325 degrees. Line baking sheets with parchment paper.
2. In an extra-large mixing bowl, beat egg whites, vanilla, cream of tartar, and salt with an electric mixer on high speed until soft peaks form (tips curl).
3. Gradually add sugar, 1 TB at a time, beating until stiff peaks form (note: mine never got there. It looked more like marshmallow fluff, but still came out OK)
4. Gradually stir in coconut, half at a time.
5. Use an ice-cream scoop to drop mixture into mounds on a prepared cookie sheet, leaving about 1 inch between mounds. Place cookie sheets on separate oven racks. Bake in preheated oven for 20 minutes. Turn off oven; let cookies dry in oven for 30 minutes. Transfer cookies to wire racks and let cool.

While typing this, I realized that the recipe has instructions for smaller cookies. Doh! I winged it on the last cookie sheet and cut the size. They came out fine- just turn the oven off when they start to brown. I've tried to make macaroons for YEARS and this is the first recipe that actually worked.