Ingredients
4large egg whites
½cupgranulated sugar
1tsppure vanilla extract
½tspalmond extract,optional but adds great flavor
4¾cupscoconut,sweetened shredded, a little less than one (14 oz) package
½cupstrawberries,diced, heaping
Preparation
Preheat oven to 325 degrees F (162 degrees C). Line two baking sheets with parchment paper or silicone baking mats. Use an oven thermometer to test your oven temperature. The degree point must be precise.
In a large bowl using a handheld or stand mixer with a paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved for at least 2 minutes.
Fold in the coconut, making sure the coconut is evenly moistened. The mixture will be wet and sticky.
Cover the mixture tightly with plastic wrap and allow to sit covered in the refrigerator for 30 minutes so the coconut can absorb some of the liquid.
Meanwhile, pat your diced strawberries dry with a paper towel. Gently fold the strawberries into the coconut mixture.
Using a large cookie scoop, scoop 2 Tablespoons of the mixture and place onto a prepared baking sheet, at least 2 inches apart. Make sure the mounds are very compact and neat.
Bake until lightly golden brown for about 20 to 22 minutes. Make sure to rotate the pan to ensure even baking.
Allow to cool completely on the baking sheets before enjoying. Cover leftover macaroons tightly and store them in the refrigerator for 5 days or 3 days at room temperature.
