Springtime is still time for desserts, we just like to make them a little lighter. These coconut macaroons are crunchy on the outside and soft on the inside. Of course we like them dipped in chocolate too! We have made these for years using sweetened condensed milk and whipping egg whites. Recently, we decided to try a new recipe in Real Simple, March 2013 edition. Wow, those people know what they are doing. Super easy, super delicious! Great for your Springtime celebrations!
3 large egg whites
1/2 cup sugar
1/2 tsp pure vanilla extract
1/4 tsp kosher salt
1-14 oz package sweetened shredded coconut
Heat oven to 325 degrees. Line baking sheets with parchment.
Whisk together egg whites sugar, vanilla and salt in a medium bowl until glossy.
Fold in the coconut and evenly combine.
Use a small ice cream scoop and drop the batter in mounds (about 2 TBS) about 1 inch apart on the prepared baking sheets.
Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes. Let cool completely.
The macaroons will keep for 5 days at room temperature in an airtight container. Dipping in chocolate is optional, but highly recommended.