|Nutritional Guidelines (per serving)|
|Servings: 3 Dozen Cookies (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||9%|
|*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.
- 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)
Grease and flour baking sheets and preheat oven to 300 F (150 C/Gas 2) .
In a small bowl with a hand-held mixer, beat egg whites and salt at high speed until soft peaks form.
Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved.
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.
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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