Random Recipe
| Servings |
dozen
|
Ingredients
- 2 1/2 cups sweetened shredded coconut (10 oz.)
- 4 large egg whites
- 1/4 cup sugar
- 1/2 tsp. salt
- 1/2 tsp. almond extract
Ingredients
|
|
Instructions
- Pulse the coconut in a food processor until finely chopped, about 15 seconds, and transfer to a large bowl.
- Process the egg whites, sugar, salt, and almond extract together in the food processor until light and foamy, about 15 seconds.
- Stir the egg mixture into the coconut mixture until combined. Wrap the bowl in plastic wrap and refrigerate until the mixture thickens, about 30 minutes.
- Adjust oven racks to upper and lower middle positions and heat oven to 375 degrees. Line two baking sheets with parchment paper and coat lightly with cooking spray.
- Using a cookie scoop or wet hands, scoop 1 Tbsp. of mixture into a ball and place on prepared sheets, 1 inch apart.
- Bake until macaroons are light golden brown, 13-15 minutes, rotating baking sheets halfway through baking. Let macaroons cool completely on sheet, about 30 minutes, before serving.
Share this Recipe