If I’m short on time and ingredients, but still want to bake, coconut macaroons are always a good bet! They’re basically the exact opposite of the French macarons [LINK: http://www.marthastewart.com/969067/easy-french-macarons] we made last week because they’re impossible to mess up!
Sarah’s Tip of the Day:
The ingredient list is simple: egg whites, granulated sugar, shredded coconut, vanilla extract, and a pinch of salt. I’ll wait while you gather those items from your cabinet… Okay, ready? Now watch the video to see how I mix and bake these guys — you’ll have sweet, chewy, coconutty treats before you know it.
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Makes about 18
2 large egg whites
1 tablespoon granulated sugar
2 1/2 cups sweetened shredded coconut
1 teaspoon pure vanilla extract
Pinch of salt
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites and sugar until foamy. Add coconut, vanilla, and salt. Mix well to combine.
Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.
Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Get the Full Recipe: http://full.sc/WZF2D5
Nutritional Info: per serv (makes 18): 111 cal; 8 g fat; 1 g protein; 9 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Chewy Coconut Macaroons – Everyday Food with Sarah Carey