Macarons with toasted coconut

Ingredients:

• 400 g sweetened coconut flakes
• 4 large egg whites
• 0.5 cups of sugar
• 1 tsp vanilla extract
• 1/4 tsp coarse salt

Preparation:

1. Preheat oven to 180C.
2. Spread the coconut flakes in a single layer on a baking sheet. Bake for 15-20 minutes, stirring every 5 minutes, until golden brown, then cool.
3. Beat the egg whites and sugar in a large bowl with a hand mixer on high speed for 8-10 minutes until fluffy. Add vanilla and salt. You can also beat the egg whites and sugar using a stand mixer fitted with an egg beater attachment.
4. Using a rubber spatula, fold the toasted coconut into the batter.
5. Drop the dough by the tablespoon onto a parchment-lined baking sheet, spacing them 2.5-5 cm apart. Bake for 15-20 minutes or until golden brown.
   
   Additional information: The cookies should be golden brown on the outside and slightly moist on the inside.