Raspberry and Coconut Macaroons
ready in 2 h. 30 min.
In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When the mixture is warm to the touch, and smooth and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for two hours, or until firm.
Preheat oven to 325ºF / 165ºC. Line two standard-size 12 cup muffin tins with paper or foil liners.
Place small mounds of batter in each paper liner. Make an indentation in each cookie using the bottom a 1/2 teaspoon size measuring spoon. Fill each indentation with the raspberry jam.
Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool in the muffin tin for about 5 to 10 minutes. Transfer macaroons to a wire rack to cool completely. Serve.