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These coconut macaroons are very close to archway macaroons, but not quite as sweet. I like to bake them a bit longer to get that toasted coconut flavor. I have also added bits of pineapple to this recipe and they were the best tropical cookie I have had. Drizzle them with melted chocolate for variety!
- 1/3 c. sugar
- 1/8 t. salt
- 2 egg whites
- ½ t. vanilla
- 2 T. flour
- 1/3 c. coconut
Preheat oven to 325 degrees F.
Mix the first 4 ingredients in mixing bowl till light and fluffy.
Add coconut and flour and stir until mixed completely.
Drop on parchment lined sheet pans 1 inch apart.
Bake at 325 degrees F for 18-20 minutes, or until firm and slightly golden.
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