材料：4個 蛋白 ；1/4小勺 鹽 ；1小勺 香草精 ；150克 砂糖 ；55克 杏仁粉 ；180克 椰絲。
做法：
預(yù)熱烤箱至160C/320F。
把蛋白，鹽和香草精打至粗泡。然后徐徐加入砂糖，把蛋白大發(fā)至中性發(fā)泡。不要打過頭。把杏仁粉和椰絲拌入。
烤盤上鋪上烤紙。用湯勺把面糊勺在上面。面糊之間留出半寸間距。因為這個餅干不加烤粉，所以烘烤過程中不會膨脹，因此間距不必過大。
入預(yù)熱烤箱烘焙20分鐘直到金黃即可。關(guān)閉烤箱電源，打開烤箱門一小縫，讓餅干留在烤箱里自然冷卻。同時也可以把吸收些餅干的水份。冷卻后存放到保鮮盒里。
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Ingredients：4 pcs Egg whites ；? tsp Salt ；1 tsp Vanilla ；150 g Sugar ；55 g Ground almonds ；180 g Coconut shreds
Method：
Preheat oven to 160C/320F.
In a mixing bowl, whip the egg whites, salt and vanilla until frothy, then slowly pour in the sugar. Whip until stiff peaks form - but not dried out. Fold in the almonds and coconut.
Line a cookie sheet with parchment paper. Drop the macaroon batter by rounded tablespoons about ? inch apart on the parchment (macaroons don't riseorspread, so you can put them close together).
Bake in the preheated oven for about 20 minutes,oruntil golden brown. Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool - this keeps the moisture content down. Store in an airtight container.
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