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Chewy Ginger Coconut Macaroons

cookies

2 3/4 cups shredded or flaked coconut
2/3 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup slivered crystallized ginger
1/2 teaspoon ground ginger
pinch salt
4 egg whites

In large bowl, toss together coconut, sugar, flour, slivered and ground ginger and salt. In separate bowl, whisk egg whites until foamy; scrape over coconut mixture and stir to combine. Drop by heaping tablespoonfuls, 2 inches apart, onto parchment paper-lined baking sheets. Bake in top and bottom thirds of 325°F oven, rotating and switching pans halfway through, for 20 minutes or until golden on bottom. Let cool on pans on racks. (Make ahead: Store in layers separated by waxed paper in airtight container for up to 1 week.) VARIATION Chipper Macaroons: Add 1/2 cup white or semisweet chocolate, butterscotch or peanut butter chips to the mix. Or omit ginger and stir in 1 cup chips of your choice.

Contributor: Canadian Living Magazine, December, 2000

Yield: 25 cookies

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