Quick and Easy Coconut Macaroons

Ingredients

• cooking spray
• 6 eggs whites
• 0.5 teaspoons cream of tartar
• 0.5 cups white sugar , or more to taste
• 1 teaspoon almond extract
• 2 tablespoons all-purpose flour
• 1 package shredded coconut , 14 ounce

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Spray baking sheets with cooking spray.

3. 3

   Whisk egg whites and cream of tartar together in a bowl until foamy.

4. 4

   Gradually whisk sugar into egg white mixture until blended.

5. 5

   Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up.

6. 6

   Fold coconut into egg white mixture until incorporated.

7. 7

   Drop spoonfuls of batter onto prepared baking sheets.

8. 8

   Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.