The current issue of REAL SIMPLE magazine
has an incredibly easy macaroon recipe.
Just in case you missed it, here it is.
Five ingredients are all you need.
Heat your oven to 325 and
line a baking sheet with parchment paper.
Whisk together 3 large egg whites,
1/2 c. sugar
1/2 t. pure vanilla extract
1/4 t. kosher salt
until glossy and the sugar is almost dissolved.
1 14-oz. pkg. sweetened, shredded coconut
(about 5 cups)
Using a small ice cream scoop,
I'm using a new one I got for Christmas...
...drop the batter in mounds
(about 2T. each) 1-inch apart on
the prepared baking sheet.
Bake, rotating the sheet 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.
Makes 16 cookies.