Small Batch Coconut Macaroons

Updated at: Thu, 17 Aug 2023 01:46:43 GMT

Step 1

Gather your ingredients before beginning. Heat the oven to 350° F (177° C). Line a small baking sheet with parchment paper or use a silicone baking mat. In a medium-sized bowl, whisk together the egg white, sugar, vanilla, and salt with a hand mixer on medium speed until the mixture is frothy and has thickened slightly.

Step 2

This process takes me a little over 1 minute.

Step 3

Gently fold in the shredded coconut.

Step 4

Cover the bowl and refrigerate the batter for 30 minutes.

Step 5

Using a small cookie scoop or two spoons, scoop the batter into small mounds and place them on the baking sheet about 1 inch apart.

Step 6

You want to scoop up the coconut mixture only and leave behind some of the egg white in the bowl.

Step 7

Bake until the tops are a light golden brown, about 12-15 minutes. Allow the cookies to cool for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Step 8

Note: The egg white helps to bind the ingredients together, but since there is no flour or other binding ingredient, you may notice a slight seeping of the egg white while the cookies are baking. The cookies should NOT completely spread. Instead, they should look just like the photos in this recipe post.

↑Support creators by visiting their site 😊

0 liked

0 disliked