Coconut Macaroons (and dessert variations)

2 egg whites, at room temperature
1/4 ts. Cream of tartar
1/4 c. sugar
1/4 s. vanilla
1/4 ts. coconut extract
1 c. shredded or dessicated coconut

Beat egg whites with cream of tartar until foamy.
Add flavorings.
Gradually add sugar and beat until stiff but not dry.
Fold in the coconut.
Drop by teaspoons onto parchment lined cookie sheet.
Bake @ 350 for 20 min. or more, until firm and beginning to turn golden.
Cool completely before removing from the cookie sheet.

Another method is to heat the oven to 400, put the meringues into the oven and turn it off. Leave them in the oven, keeping the door closed, overnight.

Variations:
Too many to list!
-finely chopped or ground nuts
-mint chocolate chips
-other candy bits – crushed peppermint is good at Christmas

There are also many other ways to use meringues:
-mini one bite cookies
-use a large dollop with a centre indentation as a nest to fill with anything!
-bake it as a pie shell.

REMEMBER TO ONLY FILL NESTS OR THE PIE SHELL IMMEDIATELY BEFORE SERVING OR THE MERINGUE WILL BE SOGGY.

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