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Pillowy Coconut Macaroons

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Pillowy Coconut Macaroons

Pillowy Coconut Macaroons recipe

 

Yield

24 servings

Prep

10 min

Cook

22 min

Ready

32 min
Low Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 large egg whites
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¼ teaspoon cream of tartar
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teaspoon salt
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¾ cup sugar
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2 ¼ cups coconut
toasted
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1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
3 large egg whites
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1.3 ml cream of tartar
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0.6 ml salt
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177 ml sugar
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532 ml coconut
toasted
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5 ml vanilla extract
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Directions

Preheat oven to 325℉ (160℃).

Line cookie sheets with parchment paper or foil.

Beat egg whites, cream of tartar and salt in large bowl with electric mixer until soft peaks form.

Beat in sugar, 1 tablespoon at a time, until egg whites are stiff and shiny.

Fold in coconut and vanilla.

Drop Tablespoon of dough 4" apart onto prepared cookie sheets; spread each into 3" circles with back of spoon.

Bake 18 to 22 minutes or until light brown.

Cool 1 minute on cookie sheets.

Remove to wire racks; cool completely.

Store in air tight container.

Makes 2 dozen cookies.

*To toast coconut, spread evenly on cookie sheet.

Toast in 350℉ (180℃) oven for 3 min.

Stir and toast 1 to 2 minutes more until light golden brown.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 11g (0.4 oz)
Amount per Serving
Calories 4435% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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