The Best Coconut Macaroons

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 2/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 14 oz bag Coconut, sweetened

• Liquids

  • 3 tbsp Water

Found on momontimeout.com

Description

Ingredients

• 3 Tbls water
• ⅔ cup granulated sugar
• 1 Tbls light corn syrup
• ½ tsp salt
• 1 14 oz bag sweetened shredded coconut
• 2 egg whites, room temperature
• 1 tsp vanilla extract

Directions

• Line two baking sheets with parchment paper. Set aside.
• Combine water, sugar, corn syrup and salt in a small saucepan.
• Bring to a boil over medium-high heat, stirring frequently to dissolve sugar. Remove from heat.
• In a medium-sized, heat-proof bowl, combine shredded coconut and hot syrup, stirring until evenly distributed. Let mixture cool for 20 minutes.
• Preheat oven to 375 degrees.
• In a separate bowl, whisk egg whites and vanilla extract together until foamy and thick.
• Gently fold in the coconut mixture.
• Use a cookie scoop to scoop out mounds of the coconut mixture. You want golf-ball sized mounds. Space the macaroons 2 inches apart.
• Bake until nice and golden brown, 15-18 minutes, rotating baking sheet if necessary. Place baking sheets on racks and let cool completely.
• Store in an airtight container.