It's December, so that must mean it is cookie time! How about some macaroons? The ones with 2 o's :)
Macarons have been on my list of things to make for some time, but I have never mustered up the guts to try them. It is my understanding that they have quite the reputation for being temperamental. I have a feeling that this kind, with coconut and 2 o's in the name, are a little simpler to make.
Lemon Coconut Macaroons
From The Sweet Melissa Baking Book
1 (14oz) bag sweetened coconut
zest and juice of 1 lemon
1 cup sugar
2 egg whites
Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper (these will tend to stick if you skip this step).
In a large bowl, combine the coconut, lemon juice, and lemon zest and rub together with your hands. Stir in the sugar and mix to combine. Add the egg whites. Use your hands to mix until everything is coated and the egg whites are distributed evenly.
Form the mixture into approximately 1-ounce balls with your hands or a cookie scoop. Place on the prepared cookie sheet and bake for 25-30 minutes or until the cookies are golden brown. Remove to a wire rack to cool completely.
The cookie base will keep up to 1 week if you want to make the 'dough' ahead of time. The finished cookies will keep well in a container at room temperature for 3 days. For longer storage, place them in the refrigerator.