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Coconut Macaroons

By: gfp
Preparation Time Time To Table
10 min. 35 min.

Ingredients:

Heat oven to 325 degrees F. Line 2 baking sheets with parchment paper.  If you have only one sheet, reuse the parchment paper for the second batch.

In medium bowl (preferably glass), add egg whites (no yolks), sugar, vanilla and salt.  Using a hand mixer, whip the ingredients until they look glossy, foamy and the sugar is dissolved.  Around 10 minutes.

Fold in the shredded coconut, gently till it's all blended evenly.

Drop the batter, using an ice cream scoop (about 2 Tbsp) onto the parchment paper, about 1 inch apart. 

Bake 20-25 minutes until golden brown.  Let cool for 10 minutes.  If you only have one cookie sheet, remove the macaroons and place on a wire cooling rack and add the next batch onto the same paper.

Let the macaroons cool completely before putting them into an airtight container.

Yield: 

20 macaroons

Nutritional Information

Serving size:
1 macaroon
Amount per serving
Total Calories:
160
Total Fat Calories:
90
Fat:
10gm
Saturated Fat:
10
Protein:
3gm
Carbohydrate:
19gm
Sugar:
17gm
Fiber:
2gm
Sodium:
97mg

Tip: 

Can keep the macaroons at room temperature in an airtight container for up to 5 days.