Coconut Macaroons
Ingredients
2 large egg whites
⅓ cup sugar
½ teaspoon kosher salt
1 tablespoon all-purpose flour
2 cups unsweetened desiccated coconut
1 teaspoon vanilla or almond extract
Melted chocolate, for dipping or drizzling (optional)
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Instructions
Set oven to 350°F. Line a baking sheet with parchment paper.
In a mixing bowl, combine egg whites, sugar, and salt. Using Hand Blender Whisk Attachment, whisk on the lowest speed until frothy and lightly glossy –about 2–3 minutes. Work in 30-second bursts with short rests in between.
Add in flour, coconut, and extract. Whisk or stir until fully combined.
Using a rounded measuring spoon, portion mixture onto the prepared baking sheet, spacing slightly apart.
Place on the middle rack and bake for about 10 minutes, or until tops are lightly golden brown.
Let macaroons cool completely on tray before removing. For extra indulgence, dip or drizzle with melted chocolate.
Crisp on the outside, chewy on the inside—these macaroons are easy to go coco for!
