Coconut Macaroons
Coconut Macaroons might be just the side dish you are searching for. This recipe serves 10 and costs 10 cents per serving. One serving contains 41 calories, 1g of protein, and 3g of fat. This recipe is liked by 21 foodies and cooks. It is brought to you by The Roasted Root. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Head to the store and pick up agave nectar, coconut, egg whites, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is rather bad. If you like this recipe, you might also like recipes such as Coconut Macaroons, Coconut Macaroons, and Coconut Macaroons.
Servings: 10
Ingredients:
1/8 cup agave nectar
1-1/2 cups unsweetened flaked coconut or unsweetened shredded coconut (I used Bob's Red Mill)
2 egg whites
Pinch of salt
1 teaspoon vanilla extract
Equipment:
oven
blender
mixing bowl
food processor
baking sheet
Cooking instruction summary:
Preheat the oven to 350 degrees.Add egg whites to a mixer (KitchenAid with the wisk attachment) or mixing bowl and beat until white and stiff. Add the salt, vanilla extract, agave nectar and beat to combine.In a food processor or blender, pulse/blend the flaked coconut just until shredded into smaller pieces. Fold the shredded coconut into the egg white mixture.Using a tablespoon, scoop out the macaroon batter and pinch it together with your hands so that it holds while baking. Place macaroons on a parchment lined or lightly oiled baking sheet. Bake for 10-12 minutes until tops are golden-brown. Makes 10 delicious macaroons!
Step by step:
1. Preheat the oven to 350 degrees.
2. Add egg whites to a mixer (Kitchen
3. Aid with the wisk attachment) or mixing bowl and beat until white and stiff.
4. Add the salt, vanilla extract, agave nectar and beat to combine.In a food processor or blender, pulse/blend the flaked coconut just until shredded into smaller pieces. Fold the shredded coconut into the egg white mixture.Using a tablespoon, scoop out the macaroon batter and pinch it together with your hands so that it holds while baking.
5. Place macaroons on a parchment lined or lightly oiled baking sheet.
6. Bake for 10-12 minutes until tops are golden-brown. Makes 10 delicious macaroons!
Nutrition Information:
covered percent of daily need
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