Coconut & Almond Macaroons

Coconut & Almond Macaroons

Photo by Cathy T.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    egg whites

  • ¼

    teaspoon salt

  • 1

    teaspoon lemon juice

  • ¼

    cup pear concentrate

  • ½

    teaspoon ground cinnamon

  • ½

    cup flaked (desiccated) coconut

  • 1

    cup roasted and ground almonds

  • ½

    cup arrowroot flour

  • 1

    teaspoon grated lemon zest (rind)

  • 1

    teaspoon vanilla extract

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with baking parchment or waxed (greaseproof) paper and lightly grease the paper. Using an electric mixer, beat the egg whites with the salt until stiff peaks form. Combine the lemon juice and pear concentrate and gradually beat into the egg whites. Fold in the combined dry ingredients, lemon zest (rind), and vanilla. Drop teaspoonfuls of the mixture onto the prepared sheet, about 3/4 inch apart. Bake for 10-15 minutes, or until light golden in color and almost firm to the touch. Cool on a wire rack completely before serving.


Nutrition

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