• 2 large eggs, well beaten
  • ⅓ cup sugar
  • pinch of salt
  • 1 teaspoon lemon or vanilla extract
  • 3 cups sweetened shredded coconut
  • optional: melted chocolate for drizzling
  1. Preheat oven to 350. Spread parchment paper over a large cookie sheet or a greased baking sheet.
  2. In a large mixing bowl, whisk together eggs, sugar, salt and lemon or vanilla extract. Blend in coconut until completely moistened. Let this sit for about 5 minutes for the coconut to absorb the egg mixture. It's not supposed to be like batter, more like well-moistened clumps of coconut.
  3. Drop generous spoonfuls onto the baking sheet and bake for 20 to 25 minutes, until macaroons are golden brown with crisp edges. Transfer to a rack to cool.
Recipe adapted from The Splendid Table's How to Eat Supper

Makes 16 cookies
Recipe by Vegging on the Mountain at