coconut macaroons

i love, love, love macaroons. if i was a poet, i'd insert "an ode to coconut" right here. anyway, i have made a few different recipes but wanted to try nigella lawson's macaroons. i got how to be a domestic goddess for my birthday (thanks, rach!) and have been itching to make something from it ever since. i love the flavor of these—the coconut extract adds so much. i definitely want to try these again because i don't think the texture came out quite how i wanted it, but the flavor is on point.

2 large egg whites
1/4 t. cream of tartar
1/3 c. sugar
2 T. ground almonds
pinch of salt
1 t. vanilla extract (or coconut extract, should such be available)
1 c. plus 2 tablespoons shredded coconut

preheat the oven to 325°.

beat the egg whites until frothy—no more—then add the cream of tartar and continue beating, until soft peaks are formed. add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. fold in the almonds, salt, vanilla, and coconut. the mixture will be sticky but should, all the same, hold its shape when clumped together.

(you can form this into larger balls or smaller ones, i wanted more so i made them smaller, and doubled the batch. they might stay more round if you make them larger, so i might try that next time i need them for fewer people.)

cook for 20 minutes or until they’re just beginning to turn golden in parts.