Coconut Macaroon Cookie Recipe - cake flour

Method

• Preheat the oven to 325 degrees and line 2 baking sheets with parchment or brown paper. Line cooling racks with damp towels.
• Mix the flour and salt together and set aside.
• Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar,a tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
• Lower the speed of the mixer to low and blend in the flour mixture and the vanilla, almond, and coconut extracts. Do not overmix the batter.
• Using a rubber spatula fold in the coconut.
• Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart.
• Bake the cookies just until they are golden and set, about 15 minutes.
• Slide the paper liners, still with the macaroons attached to them, to the lined cooling racks. Let cookies cool completely, then carefully peel away the paper.