However, we're not here to talk about that today! Today, we're talking about the cookie of the month! A couple of months ago, we made some mint and chocolate macarons, which made me think about making some coconut macaroons!
3 Tbs water
Once the sugar has dissolved, add in the shredded coconut, and stir well to make sure all of the coconut has been covered. Set this aside to cool completely, about 20 minutes. If all of this won't fit in your pot, just move it to a bowl, no worries!
Speaking of bowls, in a medium sized glass bowl, put your two egg whites in, along with the vanilla extract, and whip until foamy and thick. I just whipped them by hand, it only took a couple of minutes. I only have clear vanilla extract, that I use for baking (if you have something you want to keep white, for example, a frosting or a whipped cream, a clear vanilla extract comes in handy), so that's why my egg whites look a little foggy; its just the clear vanilla I put in! Also, at this time, go on and preheat your oven to 375*.
After a couple of minutes, you'll see the that the egg whites really beat up into a lovely frothy blanket.
Scoop your macaroons out, roughly golf ball sized, and place them on a baking sheet, lined with parchment paper. Don't worry about spacing them so far apart, these won't spread as they bake, so you can really place them fairly close together, but do make sure there is enough room for the heat from the oven to move around all of the cookies. Bake them for 15-18 minutes; don't be afraid for these to get a little browned. The toasted coconut flavor really brings a lot to these cookies!