Coconut Macaroons

Coconut macaroons remind me of being a kid, and my first 12 years of life in the lovely state of Michigan. Every time we ventured into Detroit's historic Greektown, a trip to the Astoria Bakery was a must after dinner. And without fail, I always came home with a giant coconut macaroon of my own. This was qyite easily one of my favorite treats of all time. I love, love love anything coconut! I had some extra egg whites left from a batch of gelato and I knew they needed to be whipped up into some coconutty goodness. 

Just in time for Easter, here's a simple coconut macaroon recipe to add to your files. I made half of this batch plain and the other half with chocolate chips. Next time, I'm going to drizzle some extra dark chocolate atop each cookie. And can you imagine how adorable these would be made into bite sized coconut easter nests with a few jelly beans in the center!?

These macaroons are just a good little cookie. Simple and sweet.

Coconut Macaroons

recipe adapted from Martha Stewart

3/4 cup sugar

2.5 cups unsweetened shredded coconut

2 egg whites, room temperature

1 tsp. pure vanilla extract

Pinch of salt

Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, combine all ingredients and mix together with your hands. 

Form mounds, about 1.5 tablespoons each, and place on baking sheet about 1 inch apart. 

Bake for 15-17 minutes, rotating halfway through, until golden brown. Cool on a wire rack.