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  • 2 large egg whites
  • ½ cup honey
  • 2¼ cups unsweetened shredded coconut
  • 1 tsp vanilla or almond extract
  • Pinch of salt


Preheat oven to176 C. Beat egg with mixer until soft. Add artificial honey and continue beating until the meringue is glossy. Stir in coconut, vanilla (or almond) extract and salt. Form the mixture into 20 balls, and place on the prepared baking sheet. Bake the macaroons until lightly browned on the outside but still soft on the inside, 15 to 20 minutes. Then cool.

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