Soft and Chewy Coconut Macaroons

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READY IN: 12mins
YIELD: 30 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • In an electric mixer using the whisk attachment, beat egg whites and vanilla until really stiff peaks form.
  • Gradually add confectioners' sugar and mix well.
  • Using a rubber spatula, gently fold in coconut and flour until blended.
  • Drop from a teaspoon on to a parchment lined cookie sheet (yes for this recipe you should use it) make sure you space the cookies 2 inches apart.
  • Bake for 10-12 minutes, or until lightly browned. Remove cookie sheet and allow cookies to cool on it. When fully cool, carefully remove cookies using metal spatula and store in airtight container to stay soft.
  • You can drizzle a little melted chocolate on them if you like, just be sure to allow the chocolate to completely dry before storing.
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