INGREDIENTS:
- 3 cups sweetened, shredded coconut
- 1 whole egg and 3 egg whites
- 1/2 cup sugar
- 1 tbsp flour
- 1 tsp vanilla extract
- zest of 1 lemon
- 1/4 teaspoon salt
- Preheat the oven to 350°F.
- Whip the egg whites, until until frothy.
- Combine the coconut, sugar, salt and vanilla in a large bowl.
- Pour the coconut mixture over the egg white mixture and stir until the coconut is evenly moistened.
- Drop the batter onto sheet pans lined with parchment paper. Space them an inch or so apart.
- Bake the macaroons for 15-20 minutes or until golden.
- Cool the macaroons, then transfer to a wire rack to cool completely.
Source: From My Kitchen To Yours
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