Coconut Macaroons

 

Recipe credits goes to thekitchn.com
 

Ingredients :

 

• 3 cups sweetened, shredded coconut

• 4 large egg whites

• 1/2 cup sugar

• 1 teaspoon vanilla or almond extract (see Additional Notes)

• 1/4 teaspoon salt

 

Equipment

 

• Baking sheet

• Silpat or parchment paper

• Mixing bowl

• Whisk

• Mixing spoon

 

Instructions :

 

• Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.

• Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.

• Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.

• Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.

• Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.

• Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.

• Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.