Makes about 2 dozen
- 2 egg whites (approximately ⅓ cup)
- ½ cup white sugar
- 1 teaspoon pure almond extract
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 2 cups dried unsweetened shredded coconut
- Preheat oven to 350 degrees. Set rack in the middle of the oven. Mist baking sheet with non-stick spray.
- Whisk egg whites, sugar, almond extract, vanilla and salt in a mixing bowl until smooth and foamy, and sugar is dissolved.
- Add coconut and mix thoroughly with a large fork or a sturdy rubber spatula. The mixture should be thick and sticky.
- Form tablespoon-sized mounds of mixture and place about an inch apart on the oiled baking sheet.
- Bake in the middle of the oven for 20 minutes, or until macaroons are golden on the top and bottom. Transfer from baking sheet to cooling rack with a thin-edged metal spatula. Store in a covered container. Cookies can be stored for a few months in the freezer if well sealed.
NOTES: For a crispier cookie, add another ¼ cup of sugar. Macaroons made with a higher egg white-to-coconut ratio will spread slightly as they cook. They will also be chewier and stay moist longer.
Courtesy of "Good Food, Great Medicine: A Mediterranean Diet and Lifestyle Guide" by Miles Hassell, M.D., and Mea Hassell.