Plain Macaroons

Martha Stewart Living


Makes 20

    3/4 cup sugar                                                  
    2 1/2 cups unsweet, shredded coconut                           
    2 lg. egg whites                                               
    1 teaspoon vanilla extract                                     
    Pinch salt                                                     

Heat oven to 350°. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.

Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.

Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.