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Toasty Coconut Macaroons
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
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- 1 (14-ounce) package sweetened shredded coconut
- 4 large egg whites
- Pinch kosher salt
- 1/2 cup sugar
- 1 teaspoon vanilla extract
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
Procedure
- Heat oven to 350ºF. Line a half-sheet pan with parchment paper and set aside.
- Spread the coconut out in a single layer on a second half-sheet pan. Bake until the coconut is golden, 15 to 20 minutes, stirring every 5 minutes. Set on a wire rack to cool.
- Whip egg whites and salt in a stand mixer fitted with the whisk attachment until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff.
- Using a rubber spatula, fold in the toasted coconut.
- Drop by the tablespoon onto the prepared pan, leaving 1 to 2 inches around each cookie. Bake until golden brown, 15 to 20 minutes.
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