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Makes make 20 macaroons
- 4 egg whites
- 1/3 cup sugar
- pinches sea salt
- 3 cups unsweetened, shredded coconut ( 8 oz - 250 g )
- 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 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 )
- This recipe was entered in the contest for Your Best Recipe with Coconut