Featured Pinch Tips Video
- 3 c
- shredded coconut (sweetened or unsweetened) I use unsweetened.
- 3 large
- egg whites
- 3/4 c
- sugar substitute
- 1 1/2 tsp
- vanilla extract
- 2 Tbsp
- all purpose flour
1Preheat oven to 325F. Line a baking sheet with parchment paper.
2In a medium bowl, whisk together egg whites, sugar and vanilla until well blended. Add in shredded coconut and flour; stir with a spatula until well moistened.
3Place level 1/4 cup scoops of the coconut mixture onto the prepared baking sheet. Pack the macaroons together with moistened fingers forming the mix into pyramid shapes.
4Bake for about 20 minutes, until macaroons are golden brown around the edges (time will vary slightly by size of the cookies). Cool completely on a wire rack.