- 1/3 c sugar
- 1 large egg white
- 1 cup unsweetened shredded coconut
- 1/4 cup whole almonds, chopped
- 1/2 teaspoon pure vanilla extract
- pinch of coarse salt
preheat oven to 350 degrees. line a baking sheet with a non stick baking mat or parchment. whisk together sugar and egg white in a large bowl. stir in the remaing ingredients. form dough into eight 2 tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden brown on bottoms and edges, about 15 min. let cool on sheets for 5 min. transfer to wire racks, and let cool. Macaroons will keep, covered for up to 1 week.