4. Combine the Egg Whites and Coconut Mixture:
Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites; you want the mixture to stay light and fluffy.
5. Shape the Macaroons:
Using a spoon or small ice cream scoop, scoop out tablespoon-sized portions of the coconut mixture and place them onto the prepared baking sheet. You can shape them into small mounds with your hands if you prefer.
6. Bake the Macaroons:
Bake the macaroons in the preheated oven for about 12-15 minutes or until the edges are golden brown.
Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Used to have this thanks to nan every year but never remembered to pen it down. Buzzing that I’ve found something that comes quite close!
Philly Cheesesteak Crescent Ring
