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A recipe for classic coconut macaroons.
Basil and Bubbly
large egg whites
Preheat the oven to 350 F.
Whisk everything but coconut until mixture is frothy.
Stir in coconut.
Shape into balls about 1” in diameter ( a ice cream scoop is a great tool for this — just make sure you really press the mixture into the scoop before doling the scoops out onto the cookie sheet )
Bake for 18 minutes on baking sheet lined with parchment paper ( or a Silpat )
If any of the "liquid" bakes out of the macaroons ( usually happens to two or three of mine ), use a spatula to trim them before you take them off of the pan.