|
|
Coconut Macaroons
|
Yield: 12 (1 cookie)
Source: Martha Stewart Living
Comments: You can also use 2 1/2 cups of desiccated unsweetened coconut and 3/4 cups of sugar instead of the sweetened coconut and 1 T. of sugar.
INGREDIENTS:
2 1/2 cup sweetened flaked coconut
1 Tbsp sugar
2 large egg whites
1 tsp pure vanilla extract
pinch of table salt
INSTRUCTIONS:
- Preheat oven to 350.
- Have ready a baking sheet lined with parchment paper.
- In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt.
- Using your hands, mix well, completely combining ingredients.
- Dampen hands with cold water. Form a heaping tablespoon of mixture into a loose haystack shape; place on prepared baking sheet.
- Repeat with remaining mixture, spacing about an inch apart.
- Bake until golden brown, about 18 minutes, rotating halfway through .
- Transfer baking sheet to a wire rack to cool. Store macaroons in an airtight container for up to 3 days.
NUTRITIONAL INFO:
Healthy Units: 2 per serving
Back to Alpha Index
Back to Recipe Type Index
