3 cshredded coconut (sweetened or unsweetened) I use unsweetened.
3 largeegg whites
3/4 csugar substitute
1 1/2 tspvanilla extract
2 Tbspall purpose flour
How to Make Coconut Macaroons
- Preheat oven to 325F. Line a baking sheet with parchment paper.
- In 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.
- Place 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.
- Bake 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.