Chewy, curved sweet coconut cookies, like an flattened and then arched macaroon.
- 1/4 cup (1/2 a stick) of unsalted butter, softened (see how to soften butter quickly)
- 1/2 cup sugar
- 2 large egg whites, lightly beaten
- 3 Tbsp all-purpose flour
- 2 cups sweetened shredded coconut, toasted lightly
1 Preheat oven to 400°F. Using an electric mixer, beat the butter. Add the sugar and beat until light and fluffy. Add the egg whites a little at a time, beating slowly after each addition. Beat for 5 seconds or until the mixture is smooth.
2 Sprinkle flour over the mixture and fold it in gently with 1 1/2 cups of the coconut. Spoon rounded teaspoons of the mixture 3 inches apart on to baking sheets that have been greased or using Silpat.
3 With the remaining coconut, sprinkle a little over the center of each round. Bake the rounds on the middle rack of the oven for 6 to 9 minutes, or until the edges are lightly browned.
4 Let the cookies stay on the baking sheets for half a minute, or until they are just firm enough to hold their shape. Then drape them over the side of a rolling pin or bottle. (If the cookies have become too firm to drape, put them in the warm oven for a few minutes to soften.) Let the cookies cool completely.
Yield: Makes 2 to 3 dozen.