Coconut Macaroons
Makes about 20
  • 4 egg whites, room temperature
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 (14-ounce) bag sweetened flaked coconut
  • ½ teaspoon kosher salt
  1. Preheat oven to 300°. Line baking sheets with parchment paper.
  2. In a large bowl, beat egg whites with a mixer at medium speed until foamy. Add sugar and vanilla, beating until combined. Fold in coconut and salt.
  3. Using a 1½-tablespoon spring-loaded ice cream scoop, scoop dough 2 inches apart onto prepared pans.
  4. Bake until edges are lightly browned, 22 to 25 minutes. Let cool completely on pans on wire racks. Store in airtight containers for up to 3 days.
Recipe by Paula Deen Magazine at