Coconut Macaroons

Ingredients

• 100 g at room temperature Egg whites
• 75 g (about 1/3 cup plus 1 tablespoon) Granulated sugar
• 3/4 teaspoon Pure vanilla extract
• 3/8 teaspoon Almond extract
• 290 g (about 3 and 1/2 cups) Sweetened shredded coconut (chopped)

Steps

1. Preheat oven to 140°C (285°F) with fan. Line a baking sheet with parchment paper.
2. In a large bowl, whisk egg whites until frothy.
3. Add sugar, vanilla, and almond extract. Whisk until combined. I didn't have almond extract so I used pandan emulco instead.
4. Fold in chopped coconut until evenly mixed.
5. Scoop tablespoonfuls onto the baking sheet, spacing them apart.
6. Bake for 20–25 minutes until golden brown.
7. Cool on the sheet for 5 minutes, then transfer to a rack.