Macaroons

Makes 16 1-oz. cookies.

Start with:

2	cups	shredded coconut
1	tsp	vanilla extract
a	pinch	salt
1/4	cup	heavy cream
1/4	cup	sour cream

In another bowl whisk until frothy:

large

egg whites

Then, while still mixing, slowly add and continue whisking to stiff peeks:

1/4

cup

sugar

      Preheat oven 350°F. Place rack in the middle of the oven and line a cookie sheet with parchment paper.

      Now fold the meringue into the coconut mixture in 3 stages.

      Scoop 1 ounce glops onto the cookie sheet. (A No.30 ice cream disher)

Bake at 350°F for 17 to 20 minutes.