Toasty Coconut Macaroons

1. 1

   Heat oven to 350 degrees F.

2. 2

   Spread the coconut out in a single layer on a half sheet pan.

3. 3

   Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden.

4. 4

   Set on a cooling rack to cool.

5. 5

   Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form.

6. 6

   Add the vanilla and salt.

7. 7

   The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.

8. 8

   Using a rubber spatula, fold in the toasted coconut.

9. 9

   Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie.

10. 10

    Bake for 15 to 20 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.