Give this one a try.
3cups (750 mL) shredded coconut
2tbsp (25 mL) cornstarch
1 cup (250 mL) sugar
1 tbsp (15 mL) vanilla 3egg whites
Combine coconut and cornstarch; set aside. Using medium speed of an electric mixer, beat egg whites
and salt in a stainless steel bowl until soft peaks form. Gradually beat in sugar until mixture is stiff and
glossy. Gently fold in coconut mixture. Set bowl over a pan of simmering water. Do not allow water to
touch bowl. Cook, stirring frequently, until sugar dissolves, about 10 â€“ 12 minutes. Remove from heat;
gently stir in vanilla. Cool 10 minutes. Drop small spoonfuls of batter 1 inch (2.5 cm) apart onto greased
and floured cookie sheets. Bake at 350Â°F (180Â°C) for 18 â€“ 20 minutes or until a pale golden colour.
Transfer cookies to racks and cool. Store, layered with wax paper, in an airtight container. May be
frozen. Yield: 3 1/2 dozen macaroons.
You're only given a little spark of madness. You mustn't lose it. Robin Williams