EASY COCONUT MACAROONS RECIPE
A good cookie tray always includes some coconut macaroons along with other classics like Peanut Butter Blossoms, Oatmeal Raisin Cookies, Snickerdoodle Cookie Bars.
THE BEST COCONUT MACAROONS FROM SCRATCH
You are going to be surprised at how easy coconut macaroons are to make at home from scratch. I mean, they look and taste so fancy, right? Their golden color, and chewy texture make them a favorite year round. Because they can be stored in the fridge to extend their freshness, they are great for gift giving, too, especially around the holidays.
INGREDIENTS
4 egg whites
1/3 cup sugar
1 teaspoon vanilla extract
4 ½ cup sweetened coconut shavings
INSTRUCTIONS
Preheat the oven to 350 degrees F.
Using a large mixing bowl using an electric mixer and a paddle or whisk attachment, beat the egg whites, granulated sugar and vanilla extract on medium-high speed for 2-3 minutes, until it the mixture becomes thick and pale in color.
Gently stir in the shredded coconut until combined and coconut is completely moistened.
Line a large baking sheet with parchment paper or a silicone mat and spray with nonstick cooking spray.
Using a large cookie scoop, scoop equal amounts (1-1.5 tablespoons) of the mixture onto the baking sheet.
Bake at 350 degrees for 18-20 minutes or until cookies are lightly golden. Let cool on the baking sheets for 10 minutes then transfer to cooling racks to cool completely.
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