Bright Moment Co

1. Preheat oven to 350F. Line a large rimmed baking pan with parchment paper.
2. In the bowl of a stand mixer, beat the egg whites until soft peaks, about 2-3 minutes.
3. Add the sugar and vanilla extract to the egg whites. Beat until stiff peaks, about another 3-4 minutes.
4. Add the shredded coconut and salt. Using a spatula, fold the coconut into the beaten egg whites.
5. Using a large cookie scooper, about 2 tablespoons mixture each, place small mounds on the prepared baking pan. Leave 2” of space in between each mound.
5. Dip your fingers into water so they are lightly wet. Shape each mound into a “Tree” like shape, pinching at the top to create a point.
6. Bake for 10-14 minutes, until golden. If the tops are getting too brown, you can tent lightly with foil.
7. Let the macarons cool for 10-20 minutes.
8. Once cooled, dip the bottoms of the macarons in the melted white chocolate. Place back on the parchment paper. You can also add a little white chocolate on the tips to cover up any darker spots. Chill in the fridge or at room temperature until the chocolate is solid, about 10 minutes.
9. Flip the PB Cups over (so the smaller side is facing up) and add a little melted chocolate. Add a “Christmas Tree” Macaroon on top, lightly pressing down to stick, and let chill for 5 more minutes to harden.
10. Dust with powdered sugar for the “snow” effect and enjoy!