Almond Coconut Macaroons

Super easy and if you want more than 8 macaroons, just double batch and use two baking sheets trading their oven rack space half way through the baking time.

Ingredients:

• 1/3 cup sugar
• 1 large egg white
• 1 cup unsweetened shredded coconut
• 1/4 cup whole almonds, chopped
• 1/2 tsp. pure vanilla extract
• Pinch of salt

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.

Form dough into eight 2 tablespoon mounds and drop each onto sheet, 2 inches apart. Bake until golden brown on bottoms and edges, about 15 minutes.

Let cool on sheets for 5 minutes.

By Deeli from Richland, WA