Coconut-Almond Macaroons

By Reen

Cooking Light

Ingredients

• 3 tablespoons almond paste
• 1 teaspoon vanilla extract
• 4 large egg whites, divided
• 1 1/3 cups powdered sugar
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 3 1/2 cups flaked sweetened coconut
• 1/2 cup granulated sugar

Details

Servings 32

Preparation

Step 1

1. Preheat oven to 350°.

2. Combine almond paste, 1 teaspoon vanilla, and 2 egg whites in a large bowl; beat with a mixer until well blended. Combine powdered sugar, baking powder, and salt. Add powdered sugar mixture to almond paste mixture, beating until blended. Stir in coconut.

3. Place remaining 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into coconut mixture.

4. Drop dough by level tablespoons 2 inches apart onto a baking sheet lined with parchment paper. Bake at 350° for 20 minutes or until firm. Cool in pan 2 to 3 minutes on a wire rack. Remove cookies from pan, and cool completely on wire rack.

Nutritional Information
Calories:80 (36% from fat)
Fat:3.2g (sat 2.5g,mono 0.4g,poly 0.1g)
Protein:0.9g
Carbohydrate:12.6g
Fiber:0.4g
Cholesterol:0.0mg
Iron:0.2mg
Sodium:69mg
Calcium:15mg