macaroons

2 c unsweetened shredded coconut
1/2 c sugar
2 T potato starch
2 T matzo cake meal
5 T egg whites (apparently about the whites of two large eggs, but I'm using the stuff out of a carton)

Preheat your oven to 325 F and line a cookie sheet with parchment paper.

Mix the ingredients in a bowl with a wooden spoon until the coconut and other dry ingredients have soaked up the egg whites and the whole business is damp. It won't hold together, really, but the spoon may leave shiny tracks of sugary egg white on the inside edges of the bowl. (There shouldn't be any liquid pooling at the bottom of the bowl, though.)

Drop piles of the mixture (I press them together with a pair of spoons and then scrape them off the bowl of one spoon with the point of the bowl of the other) onto the parchment paper. They can be close to the edges of the sheet and to each other; they won't spread the way cookies with butter in them would do. Bake for about 20 minutes or until the tops are nice and toasty, shifting the cookie sheets from top to bottom or back to front midway through the baking time if necessary. (In Himself's oven, this took a shade over 20 minutes and I could keep an eye on them through the window with the light on. In my oven, which is too small to do more than one sheet at once, it's taken 25 minutes - ten minutes to start, then turned the sheet around for another ten, and then turned it back around again for another five.)

The macaroons should come easily off the parchment paper as soon as they're cool enough to handle. It has been my experience that they keep for at least a week covered tightly but not refrigerated, and are better the day after they're made and on subsequent days as the texture mellows a bit.

Unless you don't care for coconut, in which case these are probably not for you.