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