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.
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This recipe is now my absolute favorite breakfast and can also be taken on the go.
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