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I love coconut and I love meringues! I now love my new coconut macaroons! They’re light, crispy on the outside and filled with sweet, moist coconut. It’s an easy 4-ingredient recipe that whips up in about 10 minutes. Once they’re done baking, you turn off the oven and forget about them for an hour (or overnight). Let me know if you try them and how you like them.

 

Coconut Macaroons

3 egg whites

1 cup granulated sugar

1/4 tsp cream of tartar

2-2/3 cup sweetened coconut

 

Preheat oven to 300 degrees. Line cookie sheet with parchment paper.

In large bowl, whip egg whites until stiff. With beaters on high speed, add sugar a little at a time. Add cream of tartar and beat on high 3-5 minutes until mixture is smooth, thick and shiny. Remove beaters and fold in coconut.

Drop by spoonsful onto parchment paper. Bake at 300 degrees for 25 – 30 minutes, until outside is slightly brown. Turn oven off and leave cookies cool for an hour (or overnight). Eat and enjoy! Store in airtight container.

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