threekitchenspodca
Dec 16, 2023
Only 5 ingredients, quick to make, a great use for those leftover egg whites we sometimes end up with and gluten-free. You cannot go wrong with these coconut macaroons.
4 egg whites (120g)
1/2 cup (100g) granulated sugar
a dash of salt, around 1/8-1/4 tsp
1 tsp vanilla extract
4 cups (320g) sweetened coconut, shredded
Preheat oven 350F degrees. Line a baking sheet with parchment paper.
In a large bowl, add egg whites, sugar, salt and vanilla extract.
With a mixer, beat egg white mixture until thick forming soft peaks, about 2-3 minutes.
Add coconut to egg white mixture, and stir until combined.
With a small cookie scoop or two spoons, scoop the macaroons into 1" balls. Place on the baking sheet, about 1-2" apart.
Bake for about 20 minutes, or until the macaroons are golden brown.
Allow to cool slightly on the cookie sheet before removing to a cooling rack.
To dress them up, you could drizzle these with melted chocolate. But they're quite tasty on their own!
This amazing recipe is based on one found on alattefood.com