Prep time: 15 minutes
3 cups sweetened or unsweetened shredded coconut
4 large egg whites
1/4 or 1/2 cup coconut sugar (depending on how sweet you like)
1 tsp vanilla
1/4 tsp salt
Preheat oven at 350 degrees.
Toast coconut (optional) for deeper coconut flavor and extra crispy macaroons. Spread coconut on lined baking sheet for 5 minutes or until golden brown.
Whisk egg whites, sugar, vanilla and salt in a mixing bowl until whites and sugar are combined and frothy.
Combine egg mixture and coconut until coconut is moistened.
Shape the coconut mixture into 1 inch balls and place on baking sheet.
Bake the macaroons for 15-20 minute until golden brown. Let macaroons cool and enjoy!