1 7 ounce package sweetened shredded coconut
2 large eggs
1 pinch salt
2/3 cup sugar
1 teaspoon vanilla extract
Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.
In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut.
Cover cookie sheets with parchment paper.
Drop rounded tablespoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each.
Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks.
Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
Soiurce: Nick Malgieri