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Coconut Macaroons

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Nutritional Information
(per serving)
Calories 120
Total Fat 6g
Saturated Fat 5g
Cholesterol 5mg
Sodium 75mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars --
Protein 2g
Calcium

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Ingredients

  • 14 * 14 ounce(s) flaked sweetened coconut
  • 1 * 1 can(s) (14-ounce) sweetened condensed milk
  • 1 * 1 teaspoon(s) vanilla extract
  • 2 * 2 extra-large egg whites, at room temperature
  • 1/4 * 1/4 teaspoon(s) kosher salt

Details

Preparation

Step 1

irections

1. Preheat oven to 325 degrees F. Line 2 large cookie sheets with parchment paper.
2. In large bowl, mix coconut, condensed milk, and vanilla until combined. In medium bowl, with mixer fitted with whisk attachment on high speed, whip egg whites and salt until medium-firm peaks form. Carefully fold egg whites into coconut mixture.
3. With 1 3/4-inch-diameter ice cream scoop, or in two-rounded-teaspoonful portions, drop batter onto prepared cookie sheets. Bake 25 to 30 minutes or until golden brown. With metal spatula, transfer cookies to wire racks to cool. Store in airtight container, with waxed paper between layers, at room temperature up to 2 days or in freezer up to 1 month.

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