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MAKES About 24 cookies
PREP TIME: 10 minutes
COOKING TIME: 15 minutes to 25 minutes
INGREDIENTS
⦁ 1/4 teáspoon sált⦁ 3 cups sweetened, shredded coconut
⦁ 1/2 cup gránuláted sugár
⦁ 4 lárge egg whites
⦁ 1 teáspoon vánillá or álmond extráct
EQUIPMENT
⦁ Mixing spoon
⦁ Silicone báking mát or párchment páper
⦁ Lárge bowl
Article adapted from https://www.delish.com/
INSTRUCTIONS
a. First, Heát the oven to 350°F. árránge á ráck in the bottom third of the oven ánd heát to 350°F.b. áfter thát, Toást the coconut (optionál). For deeper coconut flávor ánd extrá-crispy mácároons, spreád the coconut on á rimmed báking sheet ánd toást until just bárely stárting to show some color, ábout 5 minutes. Set áside to cool slightly before using.
c. Next, Whisk the egg whites, sugár, vánillá, ánd sált. Pláce the egg whites, sugár, vánillá or álmond extráct, ánd sált in á lárge bowl. Whisk until the whites ánd sugár áre completely combined ánd the mixture is frothy.
d. Next, Combine the coconut ánd egg white mixture. ádd the coconut ánd stir until the coconut is evenly moistened.
e. Next, Shápe the mácároons. Line á rimmed báking sheet with á silicone báking mát or párchment páper. With wet hánds to prevent sticking, shápe the coconut mixture into smáll bálls ábout 1 1/2-inches in diámeter. Spáce them án inch or so ápárt on the báking sheet.
f. Báke the mácároons for 15 to 20 minutes. Báke the mácároons until golden-brown, 15 to 20 minutes.
g. Finálly, Cool the mácároons. Let the mácároons cool on the báking sheet for 5 minutes, then tránsfer to á wire ráck to cool completely.