Ginger Coconut Macaroons




  1. Preheat the oven to 325° F and line a baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl combine the sugar, coconut, egg whites, vanilla, salt, and ginger. Mix well with your hands to make sure that all of the ingredients are incorporated.
  3. Dampen your hands with cold water. Scoop 1 1/2 tablespoonfuls into your hand and form the mixture into a mound. Place on the prepared baking sheet with at least an inch of space in between the cookies.
  4. Bake approximately 15-17 minutes, until the macaroons turn golden brown, rotating halfway through. Uneaten cookies can be stored at room temperature in an airtight container up to 3 days.


Adapted from Martha Stewart

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