Coconut Macaroons

By • March 30, 2015 2 Comments

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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 )
  1. Preheat the oven to 350°F and line the baking sheet with a parchment paper.
  2. Combine the egg whites, sugar and salt in a mixing bowl. Whisk until the egg whites and sugar are combined.
  3. Add the coconut to the the egg white mixture and stir .
  4. With wet hands or small ice cream scoop shape the coconut mixture into small balls. Space them an inch apart on the baking sheet.
  5. Bake the macaroons 15-20 minutes.
  6. Let the macaroons cool on the baking sheet. ( macaroons will be crispy )
  7. Store the cookies in airtight containers. ( macaroons will become soft )

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