Strawberry Coconut Macaroons (Print Version)

# Ingredients:

01 - 4 large egg whites
02 - 1/2 cup granulated sugar
03 - 1 tsp pure vanilla extract
04 - 1/2 tsp almond extract (optional)
05 - 4 3/4 cups sweetened shredded coconut
06 - Heaping 1/2 cup diced fresh strawberries

# Instructions:

01 - Preheat oven to 325°F. Line two baking sheets with parchment or silicone mats.
02 - Beat egg whites, sugar, and vanilla on medium-high until foamy and sugar mostly dissolves, about 2 minutes.
03 - Fold in coconut until moistened, cover, and chill 30 minutes. Pat strawberries dry, then fold into mixture.
04 - Scoop 2 tbsp mounds onto sheets, 2 inches apart, keeping compact. Bake 20-22 minutes until golden, rotating pans.
05 - Cool completely on sheets before serving.

# Notes:

01 - Chill mixture up to 2 days before baking.
02 - Fresh or freeze-dried strawberries only—no frozen.
03 - Freeze baked macaroons up to 2 months.

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