Toasty Coconut Macaroons

By carmen-2

Ingredients

• One 14-ounce package sweetened shredded coconut
• 4 large egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

Details

Servings 40
Preparation time 20mins
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

Heat oven to 350 degrees F.

Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.

Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.

Using a rubber spatula, fold in the toasted coconut.

Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.