Coconut Macaroons

Coconut Macaroons

One of my favorite sweets when I was little was macaroons. Almond. Vanilla. Coconut. Chocolate. It didn’t matter, I loved them all. Unfortunately, it was a treat exclusive to the holidays for my family, which is only fair when you consider that they would all be gone within minutes of me finding them.

Although I’m still in Summer Mode, I found myself specifically missing this holiday treat and decided to whip up a batch myself. These macaroons are made with a few simple ingredients and come together rather quickly. The initial steps of forming the mixture can get a bit messy, but I’ve always found messy projects to be the most fun, and in this case, tasty as well.

3 cups shredded coconut
4 egg whites
½ cup sugar
1 tsp vanilla extract
¼ tsp salt

In a bowl, whisk together the egg whites, sugar, vanilla extract and salt until frothy. Add in the coconut and mix until evenly saturated, then put aside.

Cover the included lower rack with parchment paper and place it in your Turbo Oven.

With wet hands to prevent sticking, form the coconut mixture into small sized balls and place evenly on the paper, about an inch apart. Carefully push the tops of the balls down to create a flatter surface so that the macaroons cook more evenly.

Set your Turbo Oven to 350º F and let the macaroons cook for 10 minutes. Flip the macaroons over and cook for an additional 10 minutes or until golden. Once finished, remove from heat and let cool for 5 minutes.

Over to You
What’s your version of coconut macaroons? Share and inspire us!

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