Coconut Macaroons

I love these, I love them crispy, chewy, cold, melt-y, dense or airy. I love them any way. It's also one of the few cookie recipes that I've read that actually yields as many as it says it will. It's from the KitchenAide stand mixer cookbook and it's an all day event because you bake them for a longer time at a lower temperature.

4 egg whites
1/4 tsp cream of tartar (what exactly is this stuff anyway)
1 1/4 c superfine sugar (I ran table sugar through the food processor for a couple of minutes before I measured it (I read that in a bourgie cookbook once))
1 tsp lemon juice or white wine vinegar
1 tsp vanilla extract
3 cups dessicated coconut (doesn't it sound like it's been mummified?)

Whip egg whites on Speed 4 till frothy. Add cream of tartar and whip at 10 till stiff peaks form. Whisking continuously, add the sugar 2 T at a time, beating well after each addition (I don't know why, but I follow this to the letter. I've never once even been tempted to dump the sugar in all at once and see what happens... weird.) Mixture should be very stiff and shiny.

Sprinkle lemon juice, vanilla and coconut over top and whisk in at Speed 4 for a few seconds or just mixed.

Drop heaping T onto a parchment lined cookie sheet. Leave some room for spreading. Bake for 30 to 35 at 300F until golden and still slightly soft inside. Let stand 5 minutes on pan and then cool on rack. Store in an airtight container.

That's one thing that I do differently sometimes. I have baked them straight on a cookie sheet, no parchment and I didn't mind them. They were hell to get off the sheet though and you can't grease them because it affects the meringue.

Yummy