Toasty Coconut Macaroons
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: about 40 cookies
Ingredients
One 14-ounce package sweetened shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Directions
- 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.
- Using a rubber spatula, fold in the toasted coconut.
- Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.
Cook’s Note
The outsides should be golden brown but the insides should still be moist.
