Of course it’s not a new snack, it’s been in existence for ages but only a few Nigerians know about this and a fewer have tasted it. This is ajebutter type of cookie that i predict will start catching on late 2016 early 2017. Same way 7 years ago only a few Nigerians knew about red velvet cake and now everybody is eating it. This cookie’like snack is very easy to make as far as you follow the directions.
3 cups sweetened, shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla or almond extract
THINGS YOU’D NEED
Silpat or parchment paper
Preheat the oven to 350°F.
Place an oven rack in the bottom third of the oven and preheat to 350°F.
Gather all your ingredients and equipment.
Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl.
Whisk until the whites and sugar are completely combined and the mixture is frothy.
Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
Bake the macaroons for 15-20 minutes.
Bake the macaroons until golden, 15-20 minutes.
Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.