Fresh Coconut Macaroons (No Condensed Milk)

Ingredients:

• 200–220 g fresh grated coconut
  
• 100 g granulated sugar
  
• 2 large egg whites (about 66–70 g total)
  
• 5 ml vanilla or almond extract
  
• 1.5 g salt
  
• Dried Coconut: 20–25 g as needed (if mixture is too wet, add to thicken it)
  

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Instructions:

1. Preheat oven to 165°C. Line a baking sheet with parchment paper.
   
2. In a bowl, whisk egg whites, sugar, vanilla, and salt until slightly frothy.
   
3. Fold in grated coconut, and optional flour if needed.
   
4. Scoop heaping tablespoons (~25 g each) and shape into mounds.
   
5. Bake 20–25 minutes, until edges and bottoms are golden brown.
   
6. Let cool slightly before transferring to a wire rack.
   

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Yield: ~18–22 macaroons

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