Friday, December 20 2013, 06:50 PM MST
As Aired on December 19, 2013
Recipe Courtesy Chef Bryan Woolley
3 large egg whites
pinch of salt
1/2 cup sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
5-6 cups sweetened shredded coconut
1.Add the egg whites and salt to your mixer bowl and begin whisking the egg whites.
2.When the egg whites become foamy, slowly pour in the sugar and add the vanilla and almond extract.
3.Whip the newly made meringue to medium peaks.
4.Gently fold in the shredded coconut.
5.Using a small cookie scoop or tablespoon and drop about 1-2 tbsps of batter onto a parchment lined baking sheet.
6.Place in a 350 degree preheated oven and bake for about 20 minutes or until the the macaroons are golden brown.
7.Remove from the oven, cool completely. If you would like to adda little variation to your cookie, dip the bottom of the cookie in dark dipping chocolate. Serve and Enjoy!