Strawberry Coconut Macaroons

• Vegetarian
• Gluten free

• Produce

  • 1/2 heaping cup Strawberries

• Refrigerated

  • 4 Eggland's best egg whites, large

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 4 3/4 cups Coconut, sweetened

Found on sallysbakingaddiction.com

Description

Ingredients

• 4 large Egglands Best egg whites
• 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional-- but adds great flavor!)
• 4 and 3/4 cups (370g) sweetened shredded coconut (a little less than one 14-ounce package)1
• heaping 1/2 cup diced strawberries

Directions

• Preheat oven to 325°F (162°C). Line two baking sheets with parchment paper or silicone baking mats. Use an oven thermometer to test your oven temperature. The degree point must be precise. In a large bowl using a handheld or stand mixer with paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved - at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened. The mixture will be wet and sticky. Cover the mixture tightly with plastic wrap and allow to sit covered in the refrigerator for 30 minutes so the coconut can absorb some of the liquid. Meanwhile, pat your diced strawberries dry with a paper towel. You dont want them too wet. Gently fold the strawberries into the coconut mixture. Using a large cookie scoop, scoop 2 Tablespoons of the mixture and place onto prepared baking sheet - at least 2 inches apart. Make sure the mounds are very compact and neat, as pictured above. Bake until lightly golden brown, about 20-22 minutes. Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn. Allow to cool completely on the baking sheets before enjoying. Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature. Make ahead tip: For longer storage, these macaroons freeze well, up to 2 months. Thaw overnight in the refrigerator before enjoying. You can prepare this recipe through step 2 and allow the coconut mixture to sit in the refrigerator for up to 2 days before continuing with step 3.