Holiday Coconut Macaroons
(Makes about 40 cookies)

I love the chewy, sweet, sensuous taste of coconut macaroons. The addition of multi-colored m&m’s adds a festive touch for the holidays. You can use all of the colors in the bag, or if you’re like me, you can pick out just the colors you want to use for your holiday or party. These little gems are as delicious as they are pretty.

3 egg whites from eggs graded large, at room temperature
3/4 cup granulated sugar
2-1/4 cups sweetened flaked coconut (11-1/2 ounces)
2 tablespoons all purpose flour

Preheat a conventional oven to 325 degrees Fahrenheit, or a convection oven to 310 degrees Fahrenheit and arrange the oven racks to divide the oven into thirds. Line two baking sheets with parchment.

Beat the egg whites on medium high speed until thick and glossy, about 2 minutes. Slowly add the sugar and continue beating for a full minute after all of the sugar has been added. Mix in the coconut on medium speed until evenly combined, about 30 seconds. Scrape the bowl and sprinkle the flour over the mixture. Beat on low speed for about 20 seconds, until the flour is blended in. Scrape the sides and bottom of the bowl, giving the dough a few stirs, to be sure the mixture is completely mixed. Drop the dough by tablespoonfuls onto the parchment-lined baking sheets, forming the dough into rounded mounds. If you have a 1/2-ounce (1 tablespoon) cookie scoop, it is perfect for this cookie. Bake the cookies in the preheated oven for 20 to 25 minutes, or until they are lightly browned and set.    Rotate the pans halfway through the baking time. Remove the pans from the oven and place them on the wire racks to cool. When completely cooled, store the cookies in an airtight container.

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