coconut macaroon

Coconut Macaroon
(yield 50 cookies)

3 egg whites
1 teaspoon lemon juice
1 pinch of salt
1/2 lb powdered sugar
1/2 teaspoon cinnamon
1/2 lb macaroon coconut

Whip egg whites, lemon juice and salt to a soft peak. During whipping slowly add the sifted powdered sugar and cinnamon. Once whipped slowly incorporate coconut using a wooden spatula.
Using a pastry bag pipe little mounds onto a parchment-lined baking sheet.
Bake at 300 F for approximately 15-20 minutes. Baking time may vary depending on the size of the macaroon.

Variations:
1) Replace half of the coconut with ground hazelnuts and finely chopped dried bananas.
2) Concerned about tropical oils? Leave out all the coconut and flavor the meringue (whipped egg whites) with cinnamon or other flavoring like espresso. Pipe like little Hershey Kisses and bake at 210 F for 90 minutes or until dry.