1 cup sugar
5 cups shredded coconut
4 large egg whites
2 tsp vanilla extract
pinch of salt
- Heat oven to 350 degrees. Line a baking sheet with parchment paper
- In a large bowl, combine sugar, coconut, egg whites, vanilla and salt. Using your hands, mix well, and completely combining ingredients.
- Dampen hands with cold water. Form 1 ½ tablespoons of mixture into little haystacks; place on prepared baking sheet. Repeat with remaining mixture, spacing about 1 inch apart.
- Bake until golden brown, about 15 minutes. Transfer baking sheet to a wire rack to cool. Store macaroons in an airtight container up to 3 days.
When you make the haystacks I usually make them tall and skinny because they do spread a bit. Once they are done I often take a knife and trim around the bottom so they look neater. This recipe should make around 2 dozen.
If you want to add chocolate chips you can-- my suggestion is to use the mini ones. Add ½ cup semisweet chocolate chips. These may take longer to cook.
These can be frozen.