Coconut Macaroons

Coconut Macaroons

Ingredients:

• 2 egg whites

• ½ cup granulated sugar

• ½ tsp vanilla extract

• 1 ½ cups Bob’s Red Mill Shredded Coconut

Yields 12-15 small macaroons, depending on size.

Preheat the oven to 325F.

Start by separating two eggs, reserving the egg whites. Using an electric mixer, whip the egg whites in a large bowl until nice and fluffy (2-3 minutes). Add the vanilla extract and mix for 1 minute. Gradually add in the ½ cup of granulated sugar over medium speed (2-3 minutes). The mixture will begin to thicken, appear glossy, and smell reminiscent of marshmallows. 

Delicately fold in 1 ½ cups of your shredded coconut. We want to ensure the macaroons stay nice and fluffy. Using two spoons, mold your desired shape and size and place on a greased baking sheet.

Bake at 325F for 18-20 minutes. Allow them to rest at room temperature before attempting to remove them from the baking sheet. Enjoy!