From Elise's Kitchen:

Toasty Coconut Macaroons

Ok So I made these and they are bomb!  This is an Alton Brown recipe. I melted some semi sweet chocolate chips and dipped the tops. Very good and simple.

Ingredients

4 large egg whites
Pinch salt
1/2 cup sugar
1 (8-ounce) package sweetened shredded coconut, lightly toasted

Directions

Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.

On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.

- Elise 

Make sure to check out Clare's favorite cookies!


(Note from Sarah:  Siblings, please share your favorite recipes here. If I get enough I can organize them on a separate page by kitchen. Don't be shy and share! Thanks Elise!)