Coconut Macaroons were my dad’s favorite cookie so, needless to say, more often than not we had them in the cookie jar. Now when you think of a macaroon, you probably are imagining the kind you get at the store. You know – the slightly mushy balls of coconut  with a browned exterior like those in the picture. They’re okay in a pinch but why not make your own and experience a bite of sheer heaven?

And it only takes five ingredients.

These cookies are so delicious you’ll swear they are candy. The edges are crisp and and the center is moist and packed full of coconut and vanilla yumminess. Since the last batch didn’t last long enough for me to grab my camera, I’ll make so more and this time I will take a picture. :)

NOTE: The recipe uses fresh coconut but you can use the sweetened, shredded kind you can find in the baking section of your grocery store. If you do use the sweetened variety, you’ll want to cut back on the sugar in the recipe.

Coconut Macaroons

Ingredients

1/2 cup of egg whites (3 or 4)

1 1/2 cups sugar

1/4 tsp salt

1 tsp vanilla

2 1/2 cups of shredded coconut

Directions

Preheat oven to 325

1. Beat egg whites until fluffy (approximately 30 seconds)

2. Stir in the sugar, salt and vanilla until smooth. Do not over-beat.

3. Fold in coconut by hand.

4. Cover your un-greased baking sheet with parchment paper.

5. Drop rounded teaspoonfuls approximately 2 inches apart on the parchment paper. (These will spread as they bake so make sure to leave room or they won’t crisp)

6. Bake 15 – 18 minutes until crisp and toasty.

NOTE: When you take these out of the oven, let them cool for a few minutes before removing them from the parchment paper. Don’t wait too long or they will stick and tear apart and that’s a crime IMO. :)

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