Coconut Macaroons

Steps

• Preheat oven to 160°C. Line two baking sheets with parchment paper or silicone baking mats.
  
• In a large bowl using a hand-mixer, beat the egg whites with a pinch of salt on medium-high speed until foamy. Add sugar slowly one at a time and mix until the sugar is mostly dissolved for about 3-5 minutes.
  
  
• Add the desiccated coconut into the bowl. Add 2-4 drops bitter-almond flavoring essence. Fold in the egg whites mixture and make sure the coconut is evenly moistened.
  
  
• Scoop the mixture, using ice cream scoop and place onto prepared baking sheet. Make sure the mounds are very compact and neat, as pictured above.
  
  
• Bake until lightly golden brown, about 15 minutes. Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn. Allow to cool completely before serving.