This is one of those quick recipes I turn to when there are leftover egg whites in the house. These macaroons are so ridiculously easy and delicious, it would be a crime to dump those whites down the drain. Want to kick them up a notch? Dip the bottoms in melted bitter-sweet chocolate and allow to cool on a parchment-lined baking sheet.
- 1 1/3 c. flaked coconut
- 1/3 c. granulated sugar
- 2 TBS all-purpose flour
- 1/8 tsp. salt
- 2 egg whites
- 1/2 tsp. vanilla extract
In a small bowl, combine the coconut, sugar, flour, and salt. Stir in egg whites and vanilla, mix well. Drop by rounded tablespoonfuls onto greased baking sheets.
Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.