Ingredients for 20 macaroons
3 egg whites
½ cup sugar
½ teaspoon vanilla
extract
¼ teaspoon salt
5 cups of sweet
shredded coconut
Preparation
Preheat oven to 325°F
and line 2 baking sheets with parchment paper.
In a bowl, mix
together the egg whites, sugar, vanilla and salt until foamy and the sugar completely
dissolves.
Add the coconut and fold
with a spatula, stirring until evenly combined.
To make the macaroons,
you can use an ice cream scoop or put the mixture into a pastry sleeve with a
thick nozzle, dropping the batter 1 inch apart in the baking sheet.
Bake for 20-25
minutes, rotating the sheets in the oven until golden brown.
Remove from oven and
let cool completely.
These macaroons can be
kept in a covered container for up to five days.