If you prefer treats without chocolate, these coconut macaroons are just the cookie for you.
- 1 1/2 cups flaked sweetened coconut
- 1/3 cup sugar
- 2 tablespoons flour
- 2 egg whites
- 1/2 teaspoon vanilla extract
Preheat oven to 325 degrees.
Line a baking tray with parchment paper.
Combine coconut, sugar and flour in a medium size bowl.
Stir in egg whites and vanilla, making sure to blend well.
Using a small ice cream scoop or 2 spoons, place mounds of mixture on baking tray.
Bake for 18-20 minutes or until golden brown.
Let cool for 2-3 minutes before removing to a wire rack.
Store in air tight container.