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 gettin...