Coconut Macaroons

Coconut macaroons

Ingredients

200 g unsweetened coconut flakes

50 g melted butter

2 egg whites

120 g sugar

1/2 tsp Vanilla extract

DIRECTIONS

Preheat oven to 275 F.

Place Sheet Pan Liner on Epicure Sheet Pan.

In a medium bowl mix melted butter with coconut flakes, it will be dense.

In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition, beat until thick and glossy, add vanilla extract.

Using teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart. Bake until macaroons are golden brown, about 20 - 25 minutes.

Transfer baking sheet to Epicure Cooling Rack. Remove the macaroons from pan when cool and store in an airtight container for up to a week.