- Preheat oven to 350°F
- 2 cups shredded coconut, not packed
- 1/2 cup granulated sugar
- 2 egg whites, lightly beaten
- 1/2 tsp vanilla extract
Prepare baking sheet by lining it with alumnum foil and spraying the foil with nonstick cooking spray.
Mix together coconut and sugar in large bowl, add the egg whites and vanilla and stir until the coconut mixture is evenly coated. Using a small spoon or scoop, spoon up 1 inch balls of macaroon dough and briefly press them between your palms to form a tight, round ball. Place prepared baking sheet and repeat with remaining macaroon dough. Bake in the oven until golden brown on the outside, about 20 minutes. Do not overbake. Remove from oven and let cool.