Instructions:
Preheat the Oven:
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Coconut Mixture:
In a large bowl, combine the shredded coconut, granulated sugar, salt, and vanilla extract.
In a separate bowl, whisk the egg whites until soft peaks form (about 2-3 minutes with an electric mixer).
Mix Everything Together:
Gently fold the egg whites into the coconut mixture. Make sure everything is evenly combined, but be careful not to deflate the egg whites too much.
Form the Macaroons:
Use a spoon or small ice cream scoop to form the mixture into small mounds or balls and place them on the prepared baking sheet. Leave a little space between each macaroon.
Advertisement:Advertisement:
Thanks for your SHARES!
I really like this small version of the recipe because I can enjoy it multiple times during the day!
CAKE WITH ONLY 3 INGREDIENTS
Tennessee Onions !
Cheesy Garlic Texas Toast
Here’s how to have geraniums full of flowers: you have to water them like this to always have them thriving
Maraschino Cherry Shortbread Christmas Cookies!
ORANGE CREAMSICLE MOONSHINE: A Zesty Twist on a Classic Spirit
Treat yourself to the delight of a homemade cake: a simple recipe for pure happiness
Mini Pumpkin Cheesecakes With Streusel Topping