These are the fastest coconut macaroons ever! They are dangerously delicious plain and even better dipped in chocolate.
Coconut Macaroons Recipe
This recipe makes a small amount. I usually double it for about a dozen or so macaroons.
Preheat oven to 325°
1 package of Coconut (7 oz)
⅓ cup of Regular sugar
3 Tb. Flour
⅛ tsp. Salt
2 Egg whites
Splash of almond or vanilla extract
Combine dry ingredients and then add wet. You don't even need a mixer, just stir with a spoon or spatula. Spoon, or use an ice cream scoop, to put them onto greased and floured cookies sheets, or just use parchment paper/silpat to create non-stick surface. Bake at 325° for 20 minutes.