Instructions:
Preheat the Oven:
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Coconut Mixture:
In a large bowl, combine the shredded coconut, granulated sugar, salt, and vanilla extract.
In a separate bowl, whisk the egg whites until soft peaks form (about 2-3 minutes with an electric mixer).
Mix Everything Together:
Gently fold the egg whites into the coconut mixture. Make sure everything is evenly combined, but be careful not to deflate the egg whites too much.
Form the Macaroons:
Use a spoon or small ice cream scoop to form the mixture into small mounds or balls and place them on the prepared baking sheet. Leave a little space between each macaroon.
Here’s how to quickly disinfect your washing machine tub and get rid of those annoying black mold stains.
Apple Cinnamon Puff Pastry with Apricot Jam
Introducing the ‘Blackberry Margarita Smash’ – a fail-safe drink for both spring and summer that’s won hearts universally! Every sip is a testament to its irresistible charm.
4-Ingredient Sheet Pan Lemon Butter Shrimp
Rotel Tacos
Without question, this soup is the sole one my husband enjoys
