Pop’s Killer Cookies

Brought home some Trader Joe’s chocolate-dipped macaroon cookies while visiting during the holidays. Dad, who’s been known to be a tad picky in his eating habits, nibbled one. And then set out to show me what “real” macaroon cookies are all about (with the help of a circa 1972 “Better Homes & Gardens New Cook Book”). His version is more meringue cookie than macaroon. But he was right: Killer cookies. (Now to figure out how to chocolate dip ’em.)

Coconut Macaroons

2 egg whites

dash of salt

1/2 teaspoon vanilla

2/3 cup sugar

1 1/3 cups flaked coconut

Preheat oven to 325 degrees. Beat egg whites with a dash of salt and the vanilla until soft peaks form. Gradually add sugar, beating until stiff. Fold in coconut.

Using a rounded teaspoon, drop cookie mixture onto a greased cookie sheet. Bake at 325 degrees for about 20 minutes. Makes 1 1/2 dozen cookies.

Eat. Repeat.

-Christy

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