COCONUT MACAROONS Gwen Wood 2 egg whites Dash salt ½ tsp. vanilla 2/3 c. sugar 3½ c. flaked coconut* (about ¾ of a large bag of coconut) Beat until soft peaks form: 2 egg whites with dash salt ½ tsp. vanilla Gradually add: 2/3 c. sugar, beating until stiff  Fold in:  3½ c. coconut Drop by rounded teaspoons onto greased cookie sheet. Flatten slightly. Bake in slow oven (325°F.) about 20 minutes. Yields about 1½ dozen. *Baker’s Angel Flake Coconut is the best.   EASY MADELEINES Mary Hunley 3 eggs 2/3 c. sugar 1½ tsp. orange zest 1 c. flour 1 tsp. baking powder ¼ tsp. salt 6 Tbs. melted butter 1 Tbs. powdered sugar Preheat oven to 350°F. Beat eggs with sugar until pale yellow. Add zest. Whisk together dry ingredients; add to the egg mixture gently, until just combined. Then add melted butter. Refrigerate the batter at least 1 hour or overnight. This is really critical for getting the “hump” of...