Coconut Macaroons

Quick and easy recipe for all the coconut-lovers out there!

Coconut macaroons are generally made up of 4 simple ingredients: egg whites, vanilla extract, sugar, and shredded coconut. For the recipe below, I added a tablespoon of all-purpose flour to give it more of a plumper shape and because I didn't want my macaroons to be entirely made up of mostly sugar and shredded coconut. This is totally optional and just depends on what you prefer. I also dressed up my macaroons with some almonds and melted chocolate for some variety. You can even dip them in chocolate after they've been cooled. Anyhoo, here's the recipe!

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Makes 20 of these coconut goodies

Ingredients

2 egg whites

1/2 teaspoon vanilla extract

1/2 cup white sugar

1 tablespoon all-purpose flour

2 1/2 cups sweetened coconut, flaked or shredded

raw almonds (optional) 

Directions

1. Preheat oven to 325º F. and line baking tray with parchment paper.

2. In a large bowl, beat egg whites, vanilla, sugar, and flour until smooth.*

3. With a rubber spatula, fold in flaked/shredded coconut. Make sure they are evenly coated.

4. Place about 1 tablespoon of coconut mixture, two inches apart, onto the baking sheet. (optional: press a raw almond on top of each coconut mixtures for almond coconut macaroons)

5. Bake for 15 minutes or until the tops turn lightly brown.

*If the tablespoons of mixture are liquidy, they may seep onto the parchment paper. To avoid this, simply squeeze the balls of mixture tightly to get rid of any excess egg white mixture.

*Using a stand or handheld mixer makes moister macaroons, as opposed to mixing by hand.

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