Coconut Macaroons
After the cookies have baked and when they are completely cooled, drizzle them with melted milk chocolate for a wonderful variation.
INGREDIENTS | YIELDS 36 COOKIES
- 2 egg whites
- 1 cup sugar
- 1 teaspoon vanilla
- ½ teaspoon coconut extract
- 1 cup coconut
- 2 cups cornflakes
Preheat oven to 350°F. Line a baking sheet with parchment and spray with nonstick spray.
Beat egg whites until foamy. Gradually add sugar until stiff, glossy peaks form. Beat in coconut and vanilla extracts.
Gently fold in coconut, then cornflakes.
Drop by tablespoonfuls onto baking sheet.
Bake 12–15 minutes. Remove from baking sheet immediately.
Just Can’t Wait
Once you begin beating the egg whites, you must follow through completely. Egg whites don’t wait well; they will begin to deflate within about five minutes. If the egg whites do deflate, there is really nothing to do but use them for a fluffy omelet and start over with a new batch of egg whites.
