Coconut Macaroons

Yesterday I decided I wanted to make cookies, but I had no idea what kind. This morning I was flipping through my Martha Stewart's Cookies cook book and I realized I wanted to make soft and chewy cookies, so I perused that section of the cookie book and I came up with 3 different cookies I wanted to bake. I asked my sister which one she would actually eat and she picked these: coconut macaroons. I’ve never had a coconut macaroon and I’m still not sure if I even like coconut all that much, but these cookies weren’t that bad and they took 5 minutes (10 tops) to make and they were über simple! I think next time I'll try it with an almond extract or maybe with some chocolate.

They probably could have been baked just a minute longer to get a crispier

exterior, but they were good nonetheless.

Coconut Macaroons

slightly adapted from Martha Stewart

makes 1 1/2 dozen (I got about 2 dozen)

Ingredients

3/4 cup sugar (1 tbsp)
2 1/2 cups unsweetened shredded coconut (used sweetened)
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt (forgot to add, whoops)

Directions

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients.
3. Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
4. Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Facts
serving size: 1 macaroon
Calories 67.8 Total Fat 5.5 g Saturated Fat 0.0 g Polyunsaturated Fat 0.0 g Monounsaturated Fat 0.0 g Cholesterol 0.0 mg Sodium 12.1 mg Potassium 5.2 mg Total Carbohydrate 6.0 g Dietary Fiber 0.9 g Sugars 5.1 g Protein 1.4 g