Made with sweetened coconut flakes, egg whites, and just a few other ingredients, these Coconut Macaroons are moist, chewy, and perfectly flavored. They're wonderful for Passover and Christmas baking but can be enjoyed anytime.
In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.
The mixture should be sticky and moist, not dry.
Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.
Preheat the oven to 300F°.
Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.