Ingredients
Scale
- ¾ cup granulated sugar
- 2 ½ cups unsweetened shredded coconut
- 2 large egg whites
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium bowl, stir together sugar, coconut, egg whites, and vanilla until fully combined and all the coconut has been moistened. You may need to use your hands to make sure it is well mixed.
- Take heaping tablespoons of the mixture, form slightly into mounds, and place on the baking sheet. The mixture is very loose and will be messy. That is okay. The Macaroons do not spread during baking, so they will all fit on one sheet.
- Bake until golden brown and firm to the touch, about 15 minutes. Macaroons are best served warm, but may be cooled completely on the tray, then stored in an airtight container for up to 3 days. Macaroons may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in a 350 degree F oven for about 10 minutes.
Notes
Recipe adapted from Martha Stewart
- Prep Time: 5 mins
- Cook Time: 15 mins