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Coconut Macaroons Recipe

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This recipe for Coconut Macaroons is from A Small Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups sweetened, shredded coconut
4 large egg whites
½ cup sugar
1 tsp. vanilla or almond extract
¼ tsp. salt
Directions:
Directions:
Preheat oven to 350º F. Place in oven in the bottom third of the oven. Toast the coconut (optional). For deeper coconut flavour & extra-crispy macaroons, spread the coconut on the baking sheet & toast for about 5 minutes, or until just barely starting to show some colour. Let cool slightly before using. Whisk the egg whites, sugar, vanilla & salt in a mixing bowl. Whisk until the whites and sugar are completely combined & the mixture is frothy. Combine the coconut & egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened. Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1½" in diameter. Space them an inch or so apart on the baking sheet. Bake the macaroons for 15 - 20 minutes until golden brown. Cool macaroons on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.

 

 

 

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