On the 10th day of Cookies, Chef Gorman brings to us:

Coconut Macaroons

4 egg whites
1 cup of sugar
Pinch of salt
¼ tsp of vanilla
½ cup of cake flour
3 cups of unsweetened coconut
  1. Preheat oven to 300 °F
  2. In a stainless steel bowl whisk together whites, sugar, salt, vanilla. Place bowl over simmering water bath. Bring temperature up to 110 °F stirring constantly.
  3. Remove from heat and stir in coconut and flour until well combined.
  4. Refrigerate coconut mixture for 30 minutes
  5. Scoop onto a lined cookie sheet and bake for 15-20 minutes or until edges for lightly browned.
  6. Once cooled, store in an airtight container.