Macaroons, Parisian Coconut

(Secret is to have the egg whites and the syrup at the right point at the same time: the whites stiff when the syrup reaches 238.Start whites beating on low. When combining, the goal is to get the syrup into the whites, not on the sides of the bowl. Try using a saucepan w a spout.) Preheat oven to 325. Grease 2 baking sheets and dust w flour or matzo cake meal. Cook sugar and water in small heavy saucepan, stirring until sugar is dissolved. Boil syrup without stirring until it reaches soft ball of 238 degrees. While syrup boils, beat whites until stiff peaks form.. Gradually pour hot syrup in a thin stream down side of bowl into whites, beating constantly on high speed (don’t let it touch beaters). Continue to beat until meringue is room temp. Stir in coconut and spoon rounded teaspoons of meringue into mounds about 1″ apart on baking sheet. Shape mounds into pyramids w fingertips. Bake, 1 sheet at a time, or until just firm enough to be removed from sheet without losing their shape. Carefully transfer to rack to cool. (They will harden as they cool and can be kept 1 week)

Sugar 1.25c
Water 0.75c
Egg White 3 large at room temp
Coconut 3c finely grated unsweetened