Coconut Snowflakes

Makes 12 Coconut Macaroons


  • 3 large egg whites
  • 100g sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 470g sweetened shredded coconut




  1. Heat the oven to 165 degrees C and line baking trays with parchment
  2. Whisk together the egg whites, sugar, vanilla extract and salt until the sugar is almost dissolved and the mixture is glossy and foamy. Fold in the coconut, mixing until evenly combined
  3. Using an ice cream scoop, or two tablespoons, create mounds from the batter and drop them onto the baking sheets with space in-between each macaroon. Bake for 25 to 30 minutes, rotating the sheets halfway through, until golden brown. Let them cool completely




Love J

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