Sunday, November 20, 2016

Almond-Coconut Macaroons

1/3 cup sugar
1 egg white
1 cup unsweetened shredded coconut
1/4 cup chopped almonds
1/2 tsp vanilla
pinch of salt

Whisk together sugar and egg white, then stir in the rest of the ingredients. Divide into eight drop-mounds on a parchment-lined baking sheet and bake at 350˚ for 15 minutes, until bottoms and edges are golden brown. Cool on wire racks.

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