Beat egg whites with a dash of salt and the vanilla till soft peaks form. Gradually add sugar, beating till stiff. Fold in coconut.
Drop by rounded teaspoons onto greased cookie sheet. Bake in slow oven (325 degrees F) about 20 mins.
Source: "Better Homes & Gardens Cookbook 1962 Page 177"
When the macaroons are cooled I sometimes dip the bottom in chocolate
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (28g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 18.7mg||1 %|
|Potassium 31.4mg||1 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 16.5g|
|Protein 1.3g||2 %|
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: 71
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