Coconut Macaroons

St. Supéry Estate Chef Tod Kawachi


3 C Flaked Coconut-Unsweetened
½ C Sugar
1 tsp Vanilla Extract
4 ea Egg Whites
2 Tbl Flour, All Purpose


In a mixing bowl, whisk the egg whites, sugar, salt and vanilla until frothy. Sprinkle in the flour and mix until no clumps then add the coconut flakes and stir well.

Scoop and shape the macaroons and place on a parchment paper lined baking sheet. Bake in 350f oven until golden brown exterior and moist interior.

Wine Pairing: Napa Valley Estate Moscato

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