Rate this recipe
0/5
(0 Votes)
Ingredients
- 1/3 cup sugar
- 1 large egg white
- 1 cup unsweetened shredded coconut
- 1/4 cup whole almonds, chopped
- 1/2 tsp pure vanilla extract
- Pinch of coarse salt
Details
Servings 8
Preparation
Step 1
Preheat oven to 350. Line a baking sheet with a nonstick baking mat or parchment.
Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients. Form dough into eight 2-tbsp mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week.
You'll also love
- Disappearing Tenderloin 0/5 (0 Votes)
- Original Ranch Spinach Dip 0/5 (0 Votes)
- Orange-Champagne Sauce 0/5 (0 Votes)
- EASY CHERRY COCONUT CAKE 0/5 (0 Votes)
Review this recipe