Coconut Macaroon yumminess!

I have only recently learned of my love for Coconut Macaroons and am so excited to share with you how simple these are to make.

3/4 C Sugar

2 1/2 C unsweetened shredded coconut

2 large egg whites

1 teaspoon pure vanilla extract

pinch of salt

1. Preheat oven to 325F. Line a baking sheet with parchment paper

2. In a large bowl, combine sugar, coconut, egg whites, vanilla and salt. Using your hands, mix well, completely combining all ingredients

3. Dampen hands with cold water. Use 1 +1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch.

4. Bake until golden brown, 16 to 17 minutes, rotating halfway through.

Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days

Make one and a half dozen.

(Unsweetened shredded coconut is available in health food stores or in the organic section of your grocery store. You can also use sweetened shredded coconut (reduce the sugar in the recipe from 3/4 C to 1 Tbsp)

I was thinking that next time I make these I will melt down some chocolate with a small bit of butter and dip half of each macaroon into the chocolate after they have cooled.