Keeping Creative Kitchens

Today is Alaina's Keeping Creative Kitchens and I wanted to post one quick recipe. Last week when Jeremy and I went to visit my family for Christmas/New Year's, I brought along some homemade goodies--peanut clusters, peppermint meringues, and coconut macaroons. The macaroons got rave reviews. It's a recipe I got from my friend Amy at HPB (unfortunately, I don't know where she got it from) and it's super easy!

Coconut Macaroons
makes about 36 cookies

2 large eggs
1 c. sugar
1/8 tsp. salt
1/3 c. all-purpose flour
1 tsp. vanilla extract
3 c. (9 oz) sweetened, shredded coconut

1. Preheat oven to 350 F. Grease an insulated baking sheet (or use 2 baking sheets, stacked on top of one another).
2. In a medium bowl, whisk together the eggs, sugar, salt, flour, and vanilla until well blended. Stir in the coconut.
3. Using a 1-Tbsp cookie scoop, melon baller, or measuring spoon, drop the dough into mounds on the cookie sheet, spacing them at least 2-inches apart. Bake the cookies for 14-16 minutes, until they are golden brown around the edges and a few strands of coconut on the tops of the cookies start to turn golden. Cool the cookies completely on the baking sheet on a wire rack.
4. Store in an airtight container at room temperature for up to 2 days.

Enjoy!