1¼ cups sugar ¼ tsp. salt ½ tsp. vanilla Blend in ... 2½ cups moist shredded coconut Drop rounded teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. (_Illustrated directions at bottom of page tell how to remove macaroons from paper easily._) They spread during baking, so when they come from oven shape into mounds by gathering in edges with fingers. TEMPERATURE: 325° (slow mod. oven). TIME: Bake 15 to 18 min. AMOUNT: About 2½ doz. 1½″ macaroons. CHOCOLATE-COCONUT MACAROONS Follow (KEY) recipe above—and add 2 sq. unsweetened chocolate (2 oz.), melted. CHERRY-COCONUT MACAROONS Follow (KEY) recipe above—and add ½ cup chopped candied cherries. ALMOND MACAROONS Soften with hands ... 1 lb. almond paste (bought from bakery or made from recipe below) Work in ... 2 cups sugar ¼ tsp. salt 4 tbsp. GOLD MEDAL Flour ⅔ cup _sifted_ confectioners’ sugar ⅔ cup egg whites, unbeaten Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Pat tops lightly with fingers dipped in cold water. Bake until set and delicately browned. Remove from paper. TEMPERATURE: 325° (slow mod. oven). TIME: Bake 18 to 20 min. AMOUNT: About 5 doz. 2″ macaroons. ALMOND PASTE (=1 lb.=) Grind 2 cups blanched almonds, thoroughly dried (not toasted), through finest knife of food grinder. Then grind twice more. Mix in 1½ cups _sifted_ confectioners’ sugar. Blend in ¼ cup egg whites, unbeaten, and 2 tsp. almond extract. Mold into ball. Let age in tightly covered container in refrigerator at least 4 days. [Illustration: Remove paper with baked macaroons on it. Lay a wet towel on the hot baking sheet. Place paper of macaroons on towel and let stand 1 minute. Steam will loosen macaroons. Slip off with spatula.] WHEATIES-COC’N’T MACAROONS Follow (KEY) recipe above—_except_, in place of 2½ cups coconut, use 2 cups WHEATIES and 1 cup coconut. Bake 12 to 15 min. PEANUT MACAROONS _Thin, wafery._ Beat until lemon-colored (5 min.) ... 1 egg (large) Gradually beat in ... ⅔ cup sugar 1 tsp. water Mix together and gently fold in ... 1 tbsp. GOLD MEDAL Flour ⅓ tsp. salt ⅓ tsp. baking powder Add and mix just enough to blend in ... 1⅓ cups finely ground roasted peanuts (_1 cup shelled, brown husks removed_) Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. Remove from paper immediately. TEMPERATURE: 325° (slow mod. oven). TIME: Bake 14 to 15 min. AMOUNT: About 3 doz. 2″ macaroons. =REFRIGERATOR= COOKIES [Sidenote: Mix when convenient ...] HOW TO MAKE REFRIGERATOR COOKIES (preliminary steps on pp. 14-15) [Illustration: =1= Press and mold with hands into a long roll, even and smooth, and as big around as you want your cookies to be.]