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    Coconut Macaroons

    Source of Recipe


    List of Ingredients

    3/4 cup sugar
    2 1/2 cups unsweetened shredded coconut
    2 large egg whites
    1 teaspoon pure vanilla extract
    Pinch of salt


    Preheat oven to 325 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, completely combining ingredients.
    Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
    Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature for up to 3 days.




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