Favorite Coconut Macaroons
You can never have too many dessert recipes, so give Favorite Coconut Macaroons a try. One serving contains 69 calories, 1g of protein, and 3g of fat. This recipe serves 30. For 9 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 48 people found this recipe to be yummy and satisfying. A mixture of candied cherries, coconut, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is improvable. Coconut Macaroons, Coconut Macaroons, and The Best Coconut Macaroons are very similar to this recipe.
Servings: 30
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
30 red or green candied cherries, halved, optional
3 cups flaked coconut
1/2 cup egg whites (about 3)
1/4 teaspoon salt
1-1/4 cups sugar
1/2 teaspoon vanilla extract
Equipment:
bowl
baking sheet
Cooking instruction summary:
Directions In a large bowl, beat the egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in coconut. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Top each with a candied cherry half if desired. Bake at 325° for 20-23 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container. Yield: 5 dozen. Originally published as Coconut Macaroons in Best of Country Cookies1999, p33 Nutritional Facts 1 serving (2 each) equals 97 calories, 3 g fat (3 g saturated fat), 0 cholesterol, 55 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, beat the egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in coconut.
2. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Top each with a candied cherry half if desired.
3. Bake at 325° for 20-23 minutes or until firm to the touch.
4. Remove to wire racks to cool. Store in an airtight container.
Nutrition Information:
covered percent of daily need
