Published Saturday, 21 April, 2012 by Ski
Beat/whisk together the egg whites and brown sugar, then add the coconut.
preheat oven to 350f (about.. This changes depending on the oven).
if you want slightly firmer macaroons, you can let the dough chill for a while in the fridge, before continuing to the next step.
place balls of the dough onto a cookie sheet, atleast 2 cm apart.
bake for about 12 to 15 minutes, until they start to become golden brown. Be careful not to overbake because they will loose their soft centers, but if you like them crunchy, leave them in for a coupe extra minutes...
the macaroons may be a bit crumbly when you first take them out of the oven, but they will firm as they cool.