Instructions

• Line two baking sheets with parchment paper and set aside.
• In a small saucepan combine 3 tbsp water, 2/3 cup granulated sugar, 1 tbsp light corn syrup, and 1/2 tsp salt.
• Heat the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently until the sugar dissolves. Remove from heat as soon as it reaches a boil.
• Place 14 oz sweetened shredded coconut in a medium heatproof bowl. Pour the hot syrup over the coconut and stir until the coconut is evenly coated. Let the coconut mixture cool for 20 minutes.
• While the coconut mixture cools (or immediately after), preheat the oven to 350°F and keep the prepared baking sheets ready.
• In a separate bowl, combine 2 room-temperature egg whites and 1 tsp vanilla extract. Whisk by hand or with an electric mixer until the egg whites are foamy and slightly thickened.
• Gently fold the cooled coconut mixture into the whisked egg whites until evenly combined.
• Use a cookie scoop to portion golf-ball-sized mounds of the mixture onto the prepared baking sheets, spacing the macaroons about 2 inches apart.
• Bake in the preheated 350°F oven for 14–18 minutes, rotating the baking sheet halfway through if your oven bakes unevenly, until the macaroons are golden brown.
• Remove the baking sheets from the oven and place them on wire racks to cool completely.
• Once cooled, store the macaroons in an airtight container.