Basic Coconut Macaroons

By jeaninemg

Ingredients

• 3 large egg whites
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 14 -ounce package sweetened shredded coconut

Details

Servings 1
Preparation time 20mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.

Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

For CHOCOLATE PISTACHIO macaroons, substitute 1/4 tsp. almond extract for the vanilla and stir in 1/2 c. dried cherries before adding the coconut. Dip in melted semi-sweet chocolate and sprinkle with chopped pistachio nuts.

For RUM RAISIN macaroons, stir 1/4 C dark rum and 1/3 C. raisins into the egg white mixture before adding the coconut.

For RASPBERRY THUMBPRINT macaroons, scoop the mixture onto the baking sheet; bake 10 minutes. Make an indentation in each cookie using the back of a spoon. Fill each with 1/4 tsp. raspberry jam, then continue baking until golden brown around the edges (10 to 15 more minutes.