Cocoanut Macaroons
3 egg whites
1 cup white sugar
3 cups shredded cocoanut (300g)
2 tablespoons cornstarch
1 teaspoon vanilla
Stiffly beat egg whites till glossy but not dry. Gradually beat in sugar. Combine cocoanut with corn starch. Fold in egg mixture. Cook in top of double boiler over boiling water for 15 minutes. Stir frequently. Remove from heat, add vanilla. Drop by spoonfuls 1 inch apart on oiled cookie sheet. Bake till golden brown in 325 degree oven 15 to 20 minutes
Below are photos of the double boiler mix, dropping the cookies, and the baked cookies.