Recipes from "Martha Bakes" on the PBS website include blueberry cupcakes, peanut butter and jelly bars, apple tarte tatin, New York crumb cake and ruffled milk pie. Other recipes include pecan tassies, multigrain bread, pain au chocolate, cheese straws and yellow butter cake.
To make the "Martha Bakes" coconut macaroons, preheat the oven to 325 degrees Fahrenheit, and line a baking sheet with parchment paper. Combine 3/4 cup of sugar, 2 1/2 cups of shredded unsweetened coconut, 3 large egg whites, 1 teaspoon of pure vanilla extract and a pinch of salt in a large bowl.
Mix well with your hands, combining the ingredients thoroughly. If the mixture is dry and not holding together well, add extra egg white little by little.
Using a small ice cream scoop or 2 tablespoons, make mounds of the mixture and place them approximately 1 inch apart on the lined baking sheet. Form a pyramid shape by pinching the mounds with dampened hands.
Bake the macaroons in the oven for 16 to 17 minutes or until golden brown, rotating the baking sheet halfway through to ensure even baking. Allow the cookies to cool on a wire rack before placing them in an airtight container where they can keep at room temperature for up to 3 days.