What You’ll Need
- 5 cups coconut (finely-shredded, unsweetened)
- 1 1/2 cup sugar (granulated)
- Pinch of salt
- 4 large egg whites (lightly beaten)
- 1 teaspoon pure vanilla extract (or almond extract)
How to Make It
- Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.
- In a large mixing bowl, mix together the coconut, sugar and salt. Add the egg whites and vanilla extract, mixing until well combined.
- Using your hands, form the mixture into small 1 1/2- 2 tablespoon mounds, transferring each to the prepared baking sheets as you work.
- Bake until just the peaks of the cookies are light golden brown, about 12-15 minutes, turning the pan halfway through to ensure even baking. Allow the cookies to cool completely on a wire cooling rack. Serve at room temperature.
Source :https://www.thespruce.com/coconut-macaroons-recipe-1000805
