Coconut Macaroons

This morning I sent out a facebook request for friends to make a cookie recipe and tell me how many cookies it made. And you could tell me if there are any typos or really screwy instructions, too. (You will be helping me immensely in editing my cookbook!) So if that's why you're here... Thanks! (But don't forget to message me how many cookies—or leave a comment here.) ☺

COCONUT MACAROONS

1 cup cream of coconut

2 Tbsp. corn syrup

4 large egg whites

1 tsp. vanilla

½ tsp. salt

3 cups unsweetened, shredded coconut

3 cups sweetened, shredded coconut

   Adjust oven racks to upper- and lower-middle positions.  Heat oven to  375°.  Line two cookie sheets with parchment paper and lightly spray the parchment with cooking spray.

Whisk together the cream of coconut, corn syrup, egg whites, vanilla and salt in a small bowl.

Toss the unsweetened and sweetened coconuts together in a large bowl, breaking clumps with your fingertips.  Pour the liquid ingredients into the coconut and mix with a rubber spatula until evenly moistened.  Drop the batter by heaping tablespoons onto the prepared cookie sheets, spacing them about 1-inch apart.  Mush them into loose haystack shapes with your fingers.

Bake (two sheets at a time) until the cookies are light golden-brown, about 15 minutes, rotating the cookie sheets from top to bottom about halfway through baking time.  Cool on the baking sheets about 2 minutes and then remove to racks to finish cooling.

   Mmmmm!