Coconut Macaroons

Ingredients:

  • 3 tbsp water
  • ⅔ cup granulated sugar
  • 1 tbsp light corn syrup
  • ½ tsp salt
  • 14 oz sweetened shredded coconut
  • 2 egg whites room temperature
  • 1 tsp vanilla extract

 

Directions:

  • Line two baking sheets with parchment paper. Set aside.
  • Combine water, sugar, corn syrup and salt in a small saucepan.
  • Bring to a boil over medium-high heat, stirring frequently to dissolve sugar. Remove from heat.
  • In a medium-sized, heat-proof bowl, combine shredded coconut and hot syrup, stirring until evenly distributed. Let mixture cool for 20 minutes.
  • Preheat oven to 350 degrees.
  • In a separate bowl, whisk egg whites and vanilla extract together until foamy and thick.
  • Gently fold in the coconut mixture.
  • Use a cookie scoop to scoop out mounds of the coconut mixture. You want golf-ball sized mounds. Space the macaroons 2 inches apart.
  • Bake until nice and golden brown, 14-18 minutes, rotating baking sheet if necessary. Place baking sheets on racks and let cool completely.
  • Store in an airtight container.

 

The original recipe can be found here:  Mom on Timeout