Recipe courtesy of Alton Brown

Toasty Coconut Macaroons

Name: Toasty Coconut Macaroons
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: about 40 cookies
Cuisine: american
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

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Level: Easy
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: about 40 cookies

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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.