After making homemade noodles for dinner, I had two egg whites leftover. Seems like a waste not to use them .... Aha! Coconut macaroons!!!
Pillowy. Chewy. Whimsy.
Bake: 20 minutes per tray
Oven Temp: 325 degrees F
Yield: 20-30 cookies (depending on your scoop size)
1/2 teaspoon vanilla
2/3 cup granulated sugar
1 1/3 cups unsweetened shredded coconut
1. Line cookie sheets with parchment paper; set aside. In a medium mixing bowl, beat egg whites and vanilla with an electric mixer on high speed until soft peaks form. GRADUALLY add sugar (very important to do this gradually otherwise your peaks won't peak like they're supposed to), about 1 tablespoon at a time, beating until stiff peaks form (tips stand up straight and mixture is glossy). Gently fold in coconut.
2. Drop mixture by rounded teaspoons 1-2 inches apart onto prepared cookie sheets. I used my 40 size ice cream scoop (1.5 T per scoop) so I ended up with 20 macaroons. Bake for 20 minutes, or until edges are lightly browned. Slide parchment with macaroons off onto wire rack to cool.
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