Author: @FurqanReisen Serve 12 Time 15’prep+25′
- 4 egg whites
- 4 cups of shredded coconut
- 1 teespoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
In a bowl add the egg white, the sugar, the salt and the vanilla extract and beat on high speed until you get a thick frothy mixture.
Add the coconuts and mix until combined.
With 2 spoons scoop the mixture into balls and place them on a baking sheet lined with parchement paper.
Bake in a preheated oven at 170C for about 20 minutes or until the macaroons become golden brown.