Instructions:
Preheat the Oven:
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Coconut Mixture:
In a large bowl, combine the shredded coconut, granulated sugar, salt, and vanilla extract.
In a separate bowl, whisk the egg whites until soft peaks form (about 2-3 minutes with an electric mixer).
Mix Everything Together:
Gently fold the egg whites into the coconut mixture. Make sure everything is evenly combined, but be careful not to deflate the egg whites too much.
Form the Macaroons:
Use a spoon or small ice cream scoop to form the mixture into small mounds or balls and place them on the prepared baking sheet. Leave a little space between each macaroon.
NANAIMO BARS
White Texas Almond Sheet Cake
This dish was my jam back in the day—I’d bug my mom nonstop to cook it for me
A classic! My nana used to make it and thankfully I saved her recipe
Strawberry Grilled Cheese:
La deliciosa receta de pastel.
Kim Mulkey Demands Brittney Griner’s Expulsion from U.S. Olympic Team: “Go Back to Russia; You’re Not Worthy of Representing This Country”
“This is an old old recipe, My grandmother use to make this back in the late 40s early 50s”
After having this, I’m never eating corn any other way!
