Try this Coconut Macaroons recipe, or contribute your own.

Still searching for what to cook ?

Name: Coconut Macaroons
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Sweetened condensed milk; 1/4 ts Cream of tartar; 2 c Sweetened flaked coconut; 1 ts Vanilla extract; 1/3 c Granulated sugar; 2 lg Egg whites at room temperature

Find the most delicious recipes here

INGREDIENTS

1/2 c Sweetened condensed milk
1/4 ts Cream of tartar
2 c Sweetened flaked coconut
1 ts Vanilla extract
1/3 c Granulated sugar
2 lg Egg whites ; at room temperature

Servings

INSTRUCTIONS

1. Preheat the oven to 350 F. 2. Lightly coat cookie sheets with vegetable oil cooking spray. 3. Combine the coconut, condensed milk, and vanilla in a bowl. Mix and set aside. 4. Process the sugar to a superfine consistency in a food processor fitted with the steel blade, about 2 minutes. 5. Beat the egg whites with an electric mixer at medium speed until frothy, about 2 minutes. Add the cream of tartar and mix about 2 minutes more, just until peaks begin to form. 6. Raise the speed to high and gradually add the superfine sugar to the mixture. Continue to mix for an additional 2 minutes or until very stiff, shiny peaks form. 7. Fold the coconut mixture into the meringue. Drop by the half tablespoonful onto the prepared cookie sheets, leaving about 2 inches between cookies. Bake for about 10 minutes, until the edges are brown. 8. Cool on the sheets on wire racks. Copyright credit: Barry Bluestein and Kevin Morrissey ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK

NOTES

Alert editor

Coconut Macaroons

1/2 c Sweetened condensed milk
1/4 ts Cream of tartar
2 c Sweetened flaked coconut
1 ts Vanilla extract
1/3 c Granulated sugar
2 lg Egg whites at room temperature

1. Preheat the oven to 350 F.    2. Lightly coat cookie sheets with vegetable oil cooking spray.    3. Combine the coconut, condensed milk, and vanilla in a bowl. Mix  and set aside.    4. Process the sugar to a superfine consistency in a food processor  fitted with the steel blade, about 2 minutes.    5. Beat the egg whites with an electric mixer at medium speed until  frothy, about 2 minutes. Add the cream of tartar and mix about 2  minutes more, just until peaks begin to form.    6. Raise the speed to high and gradually add the superfine sugar to  the mixture. Continue to mix for an additional 2 minutes or until  very stiff, shiny peaks form.    7. Fold the coconut mixture into the meringue. Drop by the half  tablespoonful onto the prepared cookie sheets, leaving about 2 inches  between cookies. Bake for about 10 minutes, until the edges are brown.    8. Cool on the sheets on wire racks.    Copyright credit: Barry Bluestein and Kevin Morrissey ? 1997 Lifetime  Entertainment Services. All rights reserved.    Formatted using MC Buster by Barb at PK

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (773g)
Recipe Makes: 1

Calories: 1661
Calories from Fat: 554 (33%)

Amt Per Serving		% DV

	Total Fat 61.6g	82 %
	Saturated Fat 53.3g	266 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 0.9g
Cholesterol 52mg		16 %
Sodium 1336.6mg		46 %
Potassium 1865mg		49 %
Total Carbohydrate 224.4g		66 %
	Dietary Fiber 16.8g	67 %
	Sugars, other 207.6g
Protein 60.6g		87 %
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.

About Our Nutrition Facts

Calories per serving: 1661

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe