Light and Fluffy Coconut Macaroons
Ingredients
- cooking spray
- 2 large egg whites
- ½ teaspoon almond extract
- 1 (7 ounce) package shredded coconut
- ⅓ cup white sugar
- 3 tablespoons all-purpose flour
- ⅛ teaspoon salt
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Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
- Whisk egg whites in a glass, metal, or ceramic bowl until frothy. Whisk in almond extract.
- Combine coconut, sugar, flour, and salt in a large bowl. Gently fold in egg white mixture until batter comes together.
- Drop tablespoonfuls of batter onto the prepared baking sheet spaced 2 inches apart.
- Bake in the preheated oven until edges start to brown, about 20 minutes.
- Transfer cookies to wire racks to cool.
Source
Original recipe: View Original