|photo by georgie_grd|
1/4 cup sugar
1 tsp. vanilla
1/2 cup all purpose flour
1/4 tsp. salt
1 cup sugar
2-1/2 cups coconut
Preheat oven to 325°F.
Have egg whites at room temperature. Beat egg whites until stiff but not dry, gradually adding 1/4 cup sugar and vanilla (extra-fine sugar works best, but plain granulated sugar can be used).
In a separate bowl, whisk together flour, salt and 1 cup sugar. Add coconut and mix until well combined. Fold gently into the beat egg whites, a little at a time, until all of the flour/sugar mixture is incorporated.
Drop by rounded teaspoonfuls onto a parchment or silicone lined baking sheet.
Bake in preheated oven for 20-25 minutes, or until tops are golden. Remove from oven and cool for 2 minutes, then carefully remove macaroons using a thin spatula. Optional: sprinkle with powdered sugar or chocolate syrup!