Coconut Almond Macaroons
- 1 cup natural cane sugar
- 3 large egg whites
- 3 cups unsweetened shredded coconut
- 3/4 cup slivered almonds
- 1 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
preheat oven to 350. whisk together sugar and egg whites in a medium bowl. stir in coconut, almonds, vanilla and salt.
Drop the coconut mixture by 2 tbsp about 2 inches apart onto parchment paper lined baking sheets. with moistened hands, squeeze each mound tightly together to form a compact ball. using a spatula, flatten 1 side at a time to form a pyramid shape. Bake in the oven until golden brown on bottoms and edges, 15-18 mins, switching baking sheets top rack to bottom rack half way through. transfer sheets to wire racks and cool 5 mins. transfer macaroons to racks, and cool completely about 20mins. store in an airtight container at room temp up to 1 week.