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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.
Prep Time: 15 min
Cook time: 20 min
Yield: 2-3 dozen
Ingredients
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
Directions
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.
Zhuzh it up!
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
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