1 large egg white
1 cup unsweetened shredded coconut
1/4 cup whole almonds, chopped
1/2 tsp vanilla extract
Pinch of coarse salt
Preheat oven 350ºF (175ºC). Line a baking sheet with parchment.
Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients. Form dough into 8, 2 tbs mounds and drop 2 inches apart. Bake macaroons until golden brown on bottoms and edges (about 15 min). Transfer to wire racks and cool.
Will keep covered up to 1 week.
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