When I was in France, I tasted the macaroons for the first time in my life, since then, I’ve been making these grandma Cuningham’s coconut macaroons and it’s very good!
4 eggs whites.
A dash of salt.
1 tsp of vanilla.
1 ⅓ cups of sugar.
2 ⅔ cups of flaked coconut.
In a bowl, beat together the egg whites, salt and vanilla for 4 to 5 minutes until soft peaks form.
beat in sugar gradually for 2 to 3 minutes then add in the coconut.
In a greased cookie sheet, drop the dough by spoonfuls and bake for 20 minutes in a preheated oven to 325°.
Let cool for a few minutes before transferring the macaroons to a rack to cool completely.
Easy, peasy and sweet! I’m not going to lie to you, sometimes I twist the recipe a little bit using food coloring and flavor extracts to give more taste to these little delights! Give it a shot, you’ll thank me later.
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