Simple Coconut Macaroons
If you are looking for a easy dessert that will impress your friends, look not farther. This recipe was found on The Kitchnn, and it did not disappoint!
3 cups sweetened, shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Toast the coconut for deeper coconut flavor. Spread them on baking sheet and toast for about 5 minutes at 350 degrees F.
Whisk the egg whites, sugar, vanilla, and salt until the whites and sugar are combined and the mixture is frothy.
Combine the coconut and egg white mixture. Stir until the coconut is evenly moistened.
Line a baking sheet with parchment. With wet hands (to prevent sticking), roll the coconut mixture into small balls about 1.5 inches in diameter. Space them about an inch apart on baking sheet.
Bake for 15 to 20 minutes at 350 degrees F, until golden.
Can be kept in an airtight container for up to a week!