Coconut Macaroons
Recipe credits goes to thekitchn.com
Ingredients :
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3 cups sweetened, shredded coconut
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4 large egg whites
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1/2 cup sugar
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1 teaspoon vanilla or almond extract (see Additional Notes)
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1/4 teaspoon salt
Equipment
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Baking sheet
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Silpat or parchment paper
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Mixing bowl
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Whisk
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Mixing spoon
Instructions :
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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.
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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.
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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.
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Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
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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.
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Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.
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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.
