Coconut macaroons with vanilla and stem ginger

My new favorite macaroons: coconut macaroons with vanilla and stem ginger. So deliciously aromatic and easy-peasy to create.

Coconut macaroons with vanilla and stem ginger
20 macarons

130 g shredded coconut
130 g sugar
2 egg whites (approx. 65 g)
50 g stem ginger, finely chopped
Seeds from 1/2 vanilla pod

Carefully heat all the ingredients in a saucepan while stirring, until the sugar has dissolved. Form macaroons with your fingertips or use two teaspoons instead and place the macaroons on a baking tray lined with baking paper. Bake the macaroons in the oven at 180 degrees Celsius for about 15 minutes, until they are beautifully golden.