Traditional Coconut Macaroon

A very easy and simple macaroon. No frills here!

• Ready In: 30 mins
• Yields: 18-24 Cookies

Ingredients

• 1  cup powdered sugar
• 2 1⁄2 cups sweetened coconut
• 1⁄2 cup  egg white
• 1⁄2 teaspoon vanilla extract
• 1⁄4 teaspoon salt

Directions

1. Start first, I would suggest by preparing your baking sheet: Use parchment paper to line, definitely NOT foil. Making that mistake will cause horrible sticking and burning. Preheat your oven to 325.
2. In a large mixing bowl beat egg whites until soft peaks form (approx. 10 minutes by hand, 3-5 minutes by mixer).
3. If using Mixer, reduce speed and SLOWLY add the vanilla and then the powdered sugar. Gradually is the key here. Continue to mix for a minute or so longer or until all sugar is dissolved. If you are mixing by hand, add the vanilla and enlist the hands of a second person to help you pour the sugar in while you continuously whip the mixture. Ensure a smooth, light, glossy mixture.
4. Stop the mixer or put down your whisk and gently fold in your coconut about a cup at a time. Blend well.
5. Spoon the coconut mixture by approximate tablespoonfulls (rounded) onto the baking sheet and place immediately into the oven. Bake for 10-15 mins or until lightly browned on the tops. Garnish with cinnamon if desired.