Coconut Macaroons 2
Ingredients
3 egg whites
½ cup granulated sugar
1 teaspoon vanilla
pinch of salt
14 oz (5⅓ cups) of sweetened shredded coconut
Directions
Preheat oven to 325° F.
Line two baking sheets with parchment.
In a mixer with a whisk attachment, beat egg whites, sugar, vanilla, and salt until foamy and the sugar is nearly dissolved. (about 1-2 minutes) (you do not want peaks).
Mix in the coconut with a spatula.
Drop cookies onto the lined pans either using a measuring spoon or a scoop that is about 1 Tablespoon.
Press down the cookies so that they are flat.
Bake for 18-20 minutes if you are cooking both sheets at the same time. If you are baking the sheets one at a time it takes about 15-18 minutes. The cookies should be golden brown on the bottom and the tops should look like slightly toasted coconut.
Allow the cookies to cool on the sheet for about 5 minutes and then remove them to a wire rack.
