Coconut macarons

Around 36 cookies.

Ingredients

  • 4 eggs-white, room temperature,
  • ½ cup sugar,
  • 1 teaspoon vanilla extract,
  • 4 3/4 cups shredded coconut,

Preparation

  • Preheat oven to 325°F (160°C).
  • Beat eggs white, sugar and vanilla extract to foam. Fold in the coconut, making sure the coconut is evenly moistened.
  • Using a large cookie scoop, scoop a heaping 1.5 Tablespoons of the mixture and place onto prepared baking sheet at least 2 inches apart.
  • Bake until lightly golden brown around the edges and tops, about 20 minutes. Make sure to rotate the pan to ensure even baking.
  • Allow to cool for 10 minutes on the baking sheets before transferring to a wire rack to cool completely.