Ingredients:
4 cups sweetened, shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Kisses
Parchment paper
Directions:
- Preheat oven to 325F degrees. Line two baking sheets with parchment paper.
- Using a handheld or stand mixer, beat the egg whites, sugar, salt, and vanilla together on medium-high speed until foamy and completely combined.
- Fold in the coconut into the egg mixture, making sure the coconut is evenly moistened.
- Scoop 2-3 tablespoons of the batter into mounds on prepared baking sheet, about 2 inches apart.
- Bake the macaroons for 15-20 minutes (depending on size) or until golden brown, rotate the pans to ensure even baking.
- Immediately after removing them from the oven, press a kiss into each cookie.
- Let the macaroons cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Once cookies are cool and the chocolate kiss is set, enjoy as is or drizzle with chocolate.
