Coconut Macaroons

Step 1/5

Preheat oven to 150°C/300°F.

Step 2/5

• parchment paper
• baking sheet

Line a baking sheet with parchment paper.

Step 3/5

• 4 egg whites

Beat egg whites with a hand mixer until stiff and gradually add in the sugar while continuing to whisk.

Step 4/5

• 250 g unsweetened shredded coconut
• ¼ tsp ground cinnamon
• 1 vanilla bean

Fold shredded coconut, cinnamon, and vanilla extract into the egg white mixture. Spoon or pipe the mixture onto the lined baking sheet.