More Coconut Macaroons

It wasn't until after I went ahead and made a batch of the kind with sweetened condensed milk that I found a recipe that was based with egg whites. Thanks to Alton Hoover!

Coconut Macaroons


Ingredients

• 4 large egg whites
• Pinch salt
• 1/2 cup sugar
• 8 oz unsweetened shredded coconut, lightly toasted
• 1 1/2 teaspoons vanilla
• Optional: 1/2 cup chocolate chips, or ginger and orange zest, or chopped cherries and chocolate chips, you get the idea :)

Directions

Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.
On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.