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 getting the “hump” of...