Spiced Coconut Macaroons

• 3 cups Shredded Coconut
• 2 whole Egg Whites
• 3/4 cups Granulated Sugar
• 1 teaspoon Coconut Extract
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg

1. Combine coconut, egg whites, granulated sugar, coconut extract, ground ginger, cinnamon and nutmeg in a large bowl. Stir it all together thoroughly into a uniform mixture. Put the bowl in the refrigerator to let the mixture chill for at least 1 hour.
2. When the hour is up, preheat oven to 325u0b0F and line two sheet trays with silicone mats or parchment paper. Use a 1 1/2 inch cookie scoop to scoop perfect little mounds of the dough onto the prepared trays, spacing them out about an inch apart. A dozen should fit on each tray.
3. Bake for 15-20 minutes, until coconut starts to brown around the edges. The cookies should be springy to the touch but not mushy. Let them cool completely, then enjoy! They will also keep for days in an airtight container.

shredded coconut, egg whites, sugar, coconut, ground ginger, ground cinnamon, ground nutmeg

Taken from tastykitchen.com/recipes/desserts/spiced-coconut-macaroons/ (may not work)