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Coconut Macaroons II
Date added: November 25, 2007
- Servings: 24 change
- Calories per serving: 69
- Prep time: 20
- Cook time: 30
Ingredients
- 3 egg whites, raw
- 1/4 tsp cream of tartar
- 1/8 tsp salt, table
- 3/4 cup sugar
- 2 1/4 cup Shredded coconut toasted
- 1 tsp vanilla extract
Recipe Method
Preheat oven to 325 degrees. 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 18-22 minutes until light brown. Cool 1 minute on cookie sheets. Remove to wire racks; cool completely. Store in airtight container. 2 dozen cookies. *To toast coconut, spread evenly on cookie sheet. Toast in 350 degrees oven for 3 min. Stir and toast 1-2 minutes more until light golden brown.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 69 | 3% |
| Fat 3g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 67mg | 3% |
| Carbohydrates 9g | 3% |
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