Is the baking time shorter in a convection oven? I'm trying to use my convection oven feature for cookies because they really seem to come out perfect 
Sally's Coconut Macaroons
Summary
| Yield | |
|---|---|
| Source | The Splendid Table's How to Eat Supper cookbook, made by the Thomas Shepherd Inn |
| Prep time | 30 minutes |
| Recipe Types | Gluten Free Snacks and Treats |
Description
This recipe is from the Splendid Table's How to Eat Supper - an excellent cookbook and highly recommended. Sally is Sally Swift, one of the authors. They freeze well.
Ingredients
| 2 | large eggs, beaten | |
| 1⁄2 | c | sugar |
| pn | salt | |
| 1 | t | almond or vanilla extract |
| 3 | c | sweetened shredded coconut |
Instructions
Preheat oven to 350; spread parchment paper on a large cookie sheet.
In a large mixing bowl, whisk together the eggs, salt, sugar and extract. Blend in the coconut until it is completely moistened. This is not really a batter but rather well-moistened clumps of coconut.
Drop generous teaspoonfuls onto the baking sheet and bake for 20 - 25 minutes or until they are golden brown. Transfer to a rack to cool.
Notes
This recipe is also gluten and dairy-free.
I made these this afternoon and they were a hit but I will have to double the batch--I have a 19 year old son--I will leave it at that. I did add cocoa for my husband who is addicted to chocolate. Great recipe and easy!
These are popular in the South, easy and very tasty. I would eat them with the cocoa added 
Thanks for posting this!
I made these before and they are killer!
i love these! Here are some variations (hope you don't mind my adding them here
Chocolate Macaroons:
Prepare the recipe as above, adding 3 to 4 tablespoons unsweetened cocoa powder to the egg mixture; or, alternatively, blend in 1/2 cup chocolate chips with the coconut.
Easter Bunny Nests:
Once the macaroons are on the cookie sheet, tuck a jelly bean or two into the top of each one before baking.
Coconut Nut Macaroons:
Prepare the recipe as above, adding 1/2 to 2/3 cup nuts — from coarse-chopped almonds, to pistachios, to hazelnuts — to the coconut mixture.