Coconut Macaroons

This is definitely the last cookie recipe of the year. I'm posting it at the special request of one reader. But I hope more of you will enjoy these coconut macaroons, because they are sooo sweet, sooo easy to make, sooo coconutty and sooo delicious.

Coconut macaroons

Instructions – Coconut Macaroons:

Preheat the oven to 140°C (285°F).

Line a baking sheet with parchment paper. Beat the egg whites with a pinch of salt until stiff peaks form. Then add the powdered sugar a little at a time, beating until you get a stiff, glossy meringue. Finally, gently fold in the shredded coconut.

It's best to use baking wafers, which keep the macaroons moist and chewy on the inside and crisp on the outside. But you can skip them if you like.

Using two teaspoons, place small mounds of the coconut mixture onto the wafers. Bake on the middle rack of the oven for about 15 minutes. They should be crisp on the outside and still a little moist inside. Let them cool on a wire rack.

Enjoy!