Makes 32 macaroons| Hands-On Time: 30m | Total Time: 2hr 05m
1.Heat oven to 325? F.
2.In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
3.Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
4.Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
5.When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Macaroon (56g) | ||
Recipe Makes: 32 Macaroons | ||
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Calories: 147 | ||
Calories from Fat: 46 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 102.5mg | 4 % | |
Potassium 106.2mg | 3 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 21.8g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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