Coconut Macaroons

A yummy new tradition for the Parish family Easter treats!

INGREDIENTS

• ¾ cup sugar
• 2 1/2 cups shredded coconut, unsweetened
• 3 large egg whites
• 1 tablespoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 325°F. Line a baking sheet with baking paper.
2. Combine sugar, coconut, egg whites, and vanilla in a large bowl. Using your hands, mix ingredients until well combined.
3. Roll into 1 1/2 inch balls. Place on baking sheet, spaced approximately 3 cm (1 inch) apart pressing down slightly
4. Bake for 16 minutes or until golden brown, rotating halfway through. Cool on a wire rack. Store cooled macaroons in an airtight container.

They were Elijah approved!