It’s absolutely no secret that I am a coconut girl. Whether it is in my diet or my beauty routine, when it comes to coconut; the more the merrier! I was reading the new issue of The Food Network Magazine today and saw this little basic recipe. I thought I’d try it out to cure my sweet tooth and let me tell you, I can’t stop nibbling on them!
1/2 cup sugar
1/8 tsp salt
1/2 tsp vanilla extract/paste
3 egg whites
1 14. oz bag of sweetened shredded coconut
First, preheat your oven to 325 and line baking sheets with parchment paper.
Then whisk together the egg whites, sugar, salt, and vanilla until incorporated. Fold in the shredded coconut until it is all together nicely. Spoon heaping tablespoons onto the parchment paper, about an inch apart. (They do not spread much)
Bake for 20-25 minutes. I baked them for 22 which was perfect to get a nice golden touch on them without burning. Then remove them from the oven and let cool on the baking sheet for 10 minutes, following up cooling the rest of the way on a cooling rack. Simple as that!
This is my first time making macaroons but I’ve certainly ate them before and from my opinion, this is a pretty good recipe.