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Preheat the oven to 350°F. Prepare a cookie pan with parchment paper.
In a large bowl, combine coconut, flour and salt.
In a large bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and beat until soft peaks form.
Gradually beat in 1/3 cup sugar until firm peaks form.
Fold in vanilla. Fold coconut mixture into egg whites in three additions until no streaks remain.
Drop by tablespoonfuls onto cookie pan spacing 2 inches apart.
Bake for 13-15 minutes or until tops are golden brown. Cool on a cookie sheet for 5 minutes, then move to the cooling rack to cool completely.
Melt Candy Melts candy according to package instructions. Dip bottoms of cooled macaroons in candy and set on parchment paper to harden.