4. Combine the Egg Whites and Coconut Mixture:
Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites; you want the mixture to stay light and fluffy.
5. Shape the Macaroons:
Using a spoon or small ice cream scoop, scoop out tablespoon-sized portions of the coconut mixture and place them onto the prepared baking sheet. You can shape them into small mounds with your hands if you prefer.
6. Bake the Macaroons:
Bake the macaroons in the preheated oven for about 12-15 minutes or until the edges are golden brown.
Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Twix cookies
I always whip these up for my get-togethers. Super easy and affordable, yet they look totally upscale.
Irresistible Olive Oil Bread Dip
No need to scrub, put the oven rack in a bag: it becomes like new again
INDIAN BREAD WITHOUT YEAST AND IN SARTEN
Pumpkin Cinnamon Rolls
HEAVENLY WHITE SNACK CAKE
Can You Spot The Bear Before This Hunter Gets Eaten? Most Adults Can’t!
Really good! My wife and I ate half of it at night and the rest for lunch the next day!
