A Southern Grace: Coconut Macaroons

Coconut Macaroons


Makes about 2 dozen

  • 3 cups sweetened, shredded coconut
  • 4 large egg whites
  • 1/2-3/4 cup granulated sugar, depending on the sweetness of your sweet tooth
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
Preheat the oven to 350 degrees F.
Combine the egg whites, sugar, vanilla, and salt in a mixing bowl.
Whisk until the whites and sugar are completely combined and the mixture is frothy.
Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
Line a baking sheet with parchment paper.
With a spoon or cookie scoop, shape the coconut mixture into small balls about an inch in diameter. Space them an inch or so apart on the baking sheet.
Bake the macaroons until browned, 15-20 minutes.
Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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