Tuckers

From Bon Appétit's Tucker recipe.

Makes about 40 cookies.

Notes

Make sure you use unsweetened shredded coconut. New Leaf and Whole Foods both carry it. While you don't need sanding sugar, it does add a nice finishing touch to the macaroons. You can get sanding sugar at Chefworks, downtown. If dough gets too sticky while forming pyramids, return to the refrigerator to cool it.

Ingredients

• 2 1/2 cups unsweetened shredded coconut
• 4 large egg whites
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• Red liquid food coloring
• White or pink sanding sugar

Instructions

1. Cook coconut, egg whites and sugar in a saucepan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes. Mixture will be very sticky.
2. Remove from heat. Stir in vanilla and 1 drop of red food coloring.
3. Transfer to an airtight container and chill for at least 5 hours or overnight.
4. Preheat oven to 300°.
5. Line a baking sheet with parchment paper or a silicone baking mat. Stack prepared baking sheet on top of a second sheet (this keeps cookie bottoms from browning too quickly).
6. Roll 1 teaspoon of dough into a ball.
7. With your fingers, pinch the ball to form a 3-sided pyramid that ends in a point. Dip each side into sanding sugar.
8. Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes.
9. Let cool on sheet on a wire rack.

Tuckers can be made 3 days ahead. Store cookies airtight at room temperature.