Coconut Macaroons

Ingredients

4 large egg whites

1/2 cup (50g) granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

4 and 3/4 cups sweetened shredded coconut (a little less than one 14-ounce

Directions

Preheat oven to 325F degrees. Line two baking sheets with parchment paper or silicone baking mats. Use an oven thermometer to test your oven temperature. The 325F degree point must be precise.
In a large bowl using a handheld or stand mixer with paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved - at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened.
Using a large cookie scoop, scoop 2-3 Tablespoons of the batter and drop onto prepared baking sheet - at least 2 inches apart. Make sure the mounds are compact and neat, as pictured above.
Bake until lightly golden brown, about 20 minutes. Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn. Allow to cool completely on the baking sheets. Cover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature. Macaroons freeze well, up to 2 months. Thaw overnight in the refrigerator.

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