Toasty Coconut Macaroons
- One 14-ounce package sweetened shredded coconut
- 4 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Heat oven to 350 degrees F.
Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.
Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.
Cook's Note: The outsides should be golden brown but the insides should still be moist.
Recipe courtesy of Alton Brown, 2013