Berry Macaroon Treats (Print Version)
# Ingredients:
01 -
1/2 cup sugar, granulated
02 -
4 egg whites, large
03 -
4 3/4 cups shredded coconut, sweetened
04 -
1/2 tsp almond extract (optional)
05 -
1 tsp vanilla extract, pure
06 -
A heaping 1/2 cup of diced fresh strawberries
# Instructions:
01 -
Turn on your oven to 325°F. Put parchment or silicone mats on two baking sheets.
02 -
Whip the egg whites, sugar, and vanilla on medium-high until it's foamy and most of the sugar is gone, which takes about 2 minutes.
03 -
Stir in the coconut till it's wet, pop it in the fridge to chill for 30 minutes. Dry the strawberries well, then gently fold them in.
04 -
Make small 2-tbsp mounds on the baking sheets, with 2 inches space between. Keep them tight. Bake for 20-22 minutes, swapping pan positions halfway through until they're golden.
05 -
Leave them on the sheets to cool down all the way before eating.
# Notes:
01 -
You can chill it for up to 2 days before baking.
02 -
Only use fresh or freeze-dried strawberries, not frozen ones.
03 -
Store baked macaroons in the freezer for up to 2 months.