A great macaroon recipe for light and fluffy coconut macaroons.
Ingredients
- cooking spray:
- egg whites: 2 piece
- almond extract: 0.5 tsp
- coconut: 1 pack (7 ounce pack, shredded)
- white sugar: 0.33333 cup
- all-purpose flour: 3 Tbsp
- salt: 0.125 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease a baking sheet with cooking spray.
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Whisk egg whites in a bowl until frothy; stir in almond extract.
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Combine coconut, sugar, flour, and salt in a large bowl. Add egg white mixture and gently stir until batter comes together.
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Drop tablespoonfuls of batter 2 inches apart onto the prepared baking sheet.
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Bake in the preheated oven until edges start to brown, about 20 minutes.
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Remove from the oven and transfer cookies to wire racks to cool.
