I never knew how easy it was to make macaroons! I found this recipe in my Real Simple magazine (love love love that publication). Literally took 10 minutes of prep. I’ve posted it here to share:
Ingredients
- 3 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 14-ounce package sweetened shredded coconut (about 5 cups)
Directions
- Heat oven to 325° F. Line 2 baking sheets with parchment.
- Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
- Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.
The macaroons came out a little dry with this recipe, so I recommend adding a bit of milk to the mixture to make it a bit creamy. Jonathan and I also experimented by adding cinnamon to a few and mole spices (Mexican cocoa powder mix) to a few others. I was a huge fan of the cinnamon! Definitely have fun in the kitchen customizing this basic recipe.