Makes: make 20 macaroons
Ingredients
-
4
egg whites
-
1/3
cup sugar
-
pinches sea salt
-
3
cups unsweetened, shredded coconut ( 8 oz – 250 g )
Directions
- Preheat the oven to 350°F and line the baking sheet with a parchment paper.
- Combine the egg whites, sugar and salt in a mixing bowl. Whisk until the egg whites and sugar are combined.
- Add the coconut to the egg white mixture and stir.
- With wet hands or small ice cream scoop shape the coconut mixture into small balls. Space them an inch apart on the baking sheet.
- Bake the macaroons 15-20 minutes.
- Let the macaroons cool on the baking sheet. (macaroons will be crispy)
- Store the cookies in airtight containers. (macaroons will become soft)
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