1 tsp vanilla
¼ tsp cream of tartar
¼ tsp salt
½ cup sugar
4 and ¾ cups sweetened shredded coconut (a little less than one 14-ounce package)
- Preheat oven to 325.
- In large mixing bowl beat first four ingredients with electric mixer on high speed until soft peaks form.
- Add sugar gradually, beating until stiff peaks form.
- Fold in coconut.
- Using a large scoop, drop mixture in mounds at least 2 inches apart on parchment lined cookie sheets.
- Bake until lightly golden brown, about 20 minutes. Make sure to rotate the pan to ensure even baking.
- Allow to cool completely on the baking sheets. Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature. Macaroons freeze well, up to 2 months. Thaw overnight in the refrigerator.
