Coconut Macaroons

Preheat the baking sheet as well; this helps the macaroons dry more evenly.

Even tiny traces of fat will prevent the whites from whipping properly; wiping the bowl and whisk with lemon juice helps.

Add the sugar gradually so it dissolves better and the meringue remains stable.

Don't stir for too long so that as much air as possible remains in the mixture.

If you don't have a piping bag, you can use two teaspoons to place small heaps and shape them slightly.

If they brown too quickly, reduce the temperature slightly or move the sheet one rack higher.

Only remove them from the parchment after they have cooled; they are less likely to break then.