My Macaroons

My Macaroons

3 large egg whites

1/2 tspn vanilla extract

1/4 tspn kosher salt

14 oz sweetened shredded coconut

325 Oven. Line baking sheets with parchment paper.

Whisk together egg whites, vanilla, salt, till nice and fluffy. Fold into the coconut until its combined.

Roll small golf ball sized pieces and drop onto the baking sheet. Bake, rotating the sheets half way through until golden brown, 20-25 minutes. You could drizzle them with a little melted dark chocolate for extra fabulousness.

Fab Gluten free/Dairy free treat.....which works for me.

Let cool completely before storing in airtight container.

Yummy.

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Beth GibsonComment