Coconut Macaroon Cookies

It took me forever to find a suitable recipe for the tea room. This one is Victorian– dates way back to 1837.

• 3 egg whites
• 1/4 tsp cream of tartar
• 1 cup granulated sugar
• 3 tbsp cake and pastry flour
• 3 cups flaked or fine ground coconut

1. Beat egg whites and cream of tartar until soft peaks form.
2. Slowly add sugar until stiff peaks form.
3. Fold in coconut or nuts.
4. Fold in flour.
5. Drop rounded teaspoons onto a parchment-lined cookie sheet.
6. Bake at 400 F for 5-7 minutes or until slightly browned.
7. Cool on a wire rack before serving or storing. If storing in a container, line it with paper towel for freshness.

Victorians also used ground pecans or almonds in place of the coconut.