- 1 cup sugar
- 3 cups shredded unsweetened coconut
- 3 egg whites, lightly beaten
- 1 tsp vanilla
- Pinch salt
Preparation time 15mins
Cooking time 45mins
Heat ovento 350 degrees. Line cookie sheet with parchment paper or use nonstick cookie sheet.
Combine all ingredients in large bowl and mix well with rubber spatula. Wet hands and scoop out a rounded tablespoon of the mixture into the palm of your hand. Using your other hand press it gently on both sides of the mixture, bringing the macaroon to a point. Continue pressing with your thumb and forefinger on both sides until you have an even shape.
Place each macaroon about an inch apart on the baking sheet. Bake until light brown, about 15 minutes. Remove the baking sheet and cool on a rack for at least 30 minutes before eating.
These keep well in an air tight container for 3 days.