Nutritional Guidelines (per serving) | |
---|---|
140 | Calories |
8g | Fat |
17g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 3 Dozen Cookies (12 servings) | |
Amount per serving | |
Calories | 140 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 6g | 31% |
Cholesterol 0mg | 0% |
Sodium 131mg | 6% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 2g | 9% |
Protein 2g | |
Calcium 19mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These coconut macaroons are a tasty combination of egg whites, coconut, and vanilla. The cookies are easy to prepare and bake.
Ingredients
- 2 egg whites
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 3 cups coconut (flaked)
- 1/4 cup flour (all-purpose)
Steps to Make It
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Grease and flour baking sheets and preheat oven to 300 F (150 C/Gas 2) .
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In a small bowl with a hand-held mixer, beat egg whites and salt at high speed until soft peaks form.
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Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved.
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This will take a few minutes after each addition of sugar. (Whites should be in stiff glossy peaks by the time you're done.) Beat in vanilla. With a rubber spatula, fold in coconut and flour.
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Drop coconut by teaspoonfuls about an inch apart onto the prepared baking sheets. Bake at 300° for 20 minutes, or until lightly browned. With spatula, carefully remove cookies to rack to cool. Store in tightly covered container for up to 3 days.
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