Coconut Macaroons were my Grandpa's very favorite treat, and who can blame him? They are delicious. On our journey to move away from store bought items whenever possible and make things ourselves, I decided I'd try and make these little goodies on my own. After a couple of batches, one where I mistakenly added peppermint (eek!) extract (they actually weren't bad at all), I think I've made my way to a version that we like.
2 1/2 cups shredded coconut
2/3 cup sugar
1/3 cup wheat flour
1/4 tbsp salt
4 large egg whites
2 tsp vanilla extract
Preheat oven to 325 degrees.
In a large bowl mix coconut, sugar, flour and salt.
Stir in the egg whites and vanilla extract.
Scoop rounded teaspoon sized mounds onto a baking sheet lined with parchment paper.
Pop into the oven for 25-30 minutes.
You'll know they are done when the bits of coconut around the edges have turned a lovely golden brown color.