Raspberry Thumbprint Macaroons

These macaroons are so simple with just a handful of ingredients .  They are super sweet, so if you love coconut and have a sweet tooth, here ya go!

INGREDIENTS
3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 14 ounce bag of sweetened shredded coconut
Raspberry jam

DIRECTIONS
Preheat oven to 325 degrees. Line baking sheet with parchment paper. Whisk egg whites, sugar, salt and vanilla in a large bowl until combined. Fold in coconut. Scoop heaping tablespoons onto baking sheet one inch apart. Bake ten minutes, using the back of a teaspoon make indentations in the center of each macaroon. Fill each indentation with 1/4 teaspoon of raspberry jam.
Bake another ten to fifteen minutes or until golden brown around the edges.

I found this recipe in the April 2014 addition of the Food Network Magazine.

Enjoy,