Prep Time 10min
Total Time 35min
Serves 8
Ingredients
-1 large egg
-1 cup unsweetened shredded coconut
-1/4 a cup of whole almonds chopped
-1/3 cup sugar
-1/2 teaspoons pure vanilla extract
- pinch of salt
Preheat oven to 350degrees. Line a baking sheet with a nonstick baking mat. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients. Form dough onto eight2-tablespoons mounds, and drop each 2 inches apart on the sheet. Bake macaroons until golden brown on bottoms and edges (about 15minutes). Let cool on sheet for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep covered for up to a week.
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