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Bakery-Style Coconut Macaroons

4 whole Large Egg Whites
1 bag (14 Oz. Size) Sweetened Coconut, Shredded
1/2 cups Sugar
1/2 teaspoons Almond Extract
1 pinch Sea Salt
1 package (7 Oz. Size) Almond Paste, Shredded


Preheat over to 325 degrees F and line a large baking sheet with parchment paper. In a large mixing bowl, whisk the egg whites until they are foamy and very frothy. Add the remaining ingredients and mix by hand with a rubber spatula until well-combined. Scoop macaroons using a medium cookie scoop onto a prepared baking sheet. Bake for 25 to 30 minutes, until golden brown and set. Cool for about 10 minutes and enjoy or store in an airtight container to keep moist.

Source: tastykitchen.com