Coconut Macaroons Recipe #54053
Light and sweet!
50 min | 30 min prep
SERVES 30
- 4 egg whites
- 1/2 teaspoon salt
- 1 1/2 cups confectioners' sugar
- 2 cups shredded coconut
- 1/4 cup sifted all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Preheat oven to 350 degrees.
- Line 2 baking sheets with waxed paper or foil.
- Spray waxed paper or foil with vegetable cooking spray.
- In medium mixing bowl, using an electric mixer set on high speed, beat egg whites with salt until frothy.
- Gradually add confectioners sugar, beating until stiff peaks form.
- Fold in coconut, flour, vanilla,& almond extract.
- Using a pastry bag with a large star or using a tablespoon, pipe or drop about 1 tablespoon of batter per macaroon, 1 inch apart, onto prepared baking sheets.
- Bake macaroons until just brown, about 20 minutes per batch.
- Place baking sheets on wire rack, cool slightly.
- Using spatula, transfer macaroons to rack and cool completely.
- Serve or store in airtight containers.
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5 stars