材料：4个 蛋白 ；1/4小勺 盐 ；1小勺 香草精 ；150克 砂糖 ；55克 杏仁粉 ；180克 椰丝。
做法：
预热烤箱至160C/320F。
把蛋白，盐和香草精打至粗泡。然后徐徐加入砂糖，把蛋白大发至中性发泡。不要打过头。把杏仁粉和椰丝拌入。
烤盘上铺上烤纸。用汤勺把面糊勺在上面。面糊之间留出半寸间距。因为这个饼干不加烤粉，所以烘烤过程中不会膨胀，因此间距不必过大。
入预热烤箱烘焙20分钟直到金黄即可。关闭烤箱电源，打开烤箱门一小缝，让饼干留在烤箱里自然冷却。同时也可以把吸收些饼干的水份。冷却后存放到保鲜盒里。
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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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