Try this Coconut Macaroons recipe, or contribute your own.
Suggest a better description1. Preheat oven to 325 F degrees. Line two baking sheets with parchment paper.
2. Using a handheld or stand mixer, beat the egg whites, sugar, salt, and vanilla together on medium-high speed until foamy and completely combined.
3. Fold in the coconut into the egg mixture, making sure the coconut is evenly moistened.
4. Scoop 2-3 tablespoons of the batter into mounds on prepared baking sheet, about 2 inches apart.
5. Bake the macaroons for 15-20 minutes (depending on size) or until golden brown, rotate the pans to ensure even baking.
6. Let the macaroons cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
7. Once cookies are cool – melt chocolate chips in a microwave safe bowl; check and stir frequently (use 30 second increments).
8. Drizzle with melted chocolate or dip cookies in the melted chocolate and allow to harden before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 34 | ||
Calories from Fat: 19 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1163.5mg | 40 % | |
Potassium 26.1mg | 1 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 4g | ||
Protein 0.3g | 0 % | |
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: 34
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