Coconut Macaroons
A recipe for classic coconut macaroons.
Servings: 12 macaroons
Ingredients
- 2 cups sweetened shredded coconut
- 2 large egg whites
- ¼ cup sugar
- ½ teaspoon almond extract
- Pinch of salt
Instructions
- 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 )
Notes
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.