• Preheat your oven to 325F
• Line two baking sheets with parchment paper
• In a bowl whisk together egg whites, sugar, vanilla, salt until foamy and sugar is mostly dissolved
• Add in the shredded coconut, combine all together

• Mound about 2 tablespoons and 1inch apart, using a small ice cream scoop, or a spoon

• Put in oven for 20-25 mins, tips of coconut macaroons should get brown color
• Take out,  let cool completely before serving; otherwise could fall apart
• Enjoy!

Coconut Macaroons can stay for up to 5 days on counter

Yield: 5Author: imagecooking.comPrint Recipe

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Coconut Macaroons

ingredients:

• 5 cups of shredded coconut
• 3 egg whites (large)
• 1/2 cup sugar
• 1/2 teaspoon pure vanilla
• 1/4 teaspoon salt

instructions:

1. Preheat oven to 325F.
2. Line two baking sheets with parchment paper.
3. In a bowl, whisk together egg whites, sugar, vanilla, and salt until foamy and sugar is mostly dissolved.
4. Add in the shredded coconut, then combine all together.
5. Mound about 2 tablespoons and 1 inch apart, using a small ice cream scoop or a spoon.
6. Bake for 20-25 minutes, tips of the macaroons should begin to brown.
7. Take out of the oven and let cool completely before serving; otherwise they could fall apart.
8. Enjoy!

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