I love coconut. My mom used to bake for us the Coconut Macaroons years ago when we were little kids. This recipe is so simple quick and easy, it can be done at the last-minute. Specially if you have some leftover shredded coconut. You will have to use your hands to mix the ingredients and I find it a pleasant work to do, feel food with your hands.
This recipe is courtesy Food Network Magazine. These small macaroons are delicious and perfect not only for an afternoon snack with a cup of coffee but to be nibbled all-day long.
-2 2/3 cup shredded coconut
-2/3 cup sugar
-2 beaten egg whites
-2 teaspoon vanilla extract
-half teaspoon salt
Preheat oven to 176 C. Whisk the eggs, sugar, vanilla and salt then stir the coconut and mix. Drop spoonful on a tray covered with a baking sheet or roll a small ball with your palms. Bake for 15 to 20 minutes.