Coconut Macaroons

This past summer I tasted a coconut macaroon for the first time and my world got a little brighter. It was the first time I ever tasted something so perfectly sweet, crunchy, and soft at the same time—my taste buds rejoiced and I was hooked.

Tasting the little snowball-like treat was simply amazing and I promptly asked my friend for her recipe. She passed it along and I was shocked by how simple they were to make. In fact, they're so simple that coconut fans may even gobble them up before you can take them off your cookie sheet (I'm looking at you mom and grandma!) But have no fear, they're so easy that you can easily make more in no time at all. 

Coconut Macaroons 

makes about 25

Ingredients 
2 1/2 cups of sweetened coconut (shaved)
1/4 cup sugar
2 large egg whites (or 1/4 cup if you use egg whites from a container)
2 tsp vanilla
pinch of salt

Directions
Preheat oven to 325. Mix all ingredients together in small bowl. Use a regular table spoon to make small, one-inch mounds; place mounds on non-stick baking sheet. Bake for 25-30 minutes or until golden. Remove from oven; promptly move macaroons to a cooling rack and let cool for 10 minutes...or eat them straight away.