Coconut Macaroons

• Yield: 14 macaroons
• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes

Ingredients

• 3 cups sweetened shredded coconut
• 3 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg

Method

1. Line baking pan with parchment paper. Preheat oven to 350 degrees Fahrenheit (180 degrees C).
2. In a large bowl beat eggs until stiff peaks form. About 3 minutes.
3. Add the shredded coconut, salt, ground nutmeg and gently fold in until all combined.
4. Use a cookie scoop to place scoops on the coconut mixture on the prepared baking sheet. Bake at for 15-20 minutes until it looks brown and toasty on the top and around the edges.