Coconut Macaroons Recipe

Summary

MethodVegetarian
Main Ingredient

Ingredients

 Shredded sweetened coconut7 Ounce (1 Package)
 Fat free sweetened condensed milk1⁄2 Cup (8 tbs)
 All purpose flour2 Tablespoon
 Coconut extract1⁄2 Teaspoon
 Vanilla extract1⁄4 Teaspoon
 Egg whites2
 Salt1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 638 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.2%

Saturated Fat 3.3 g16.5%

Trans Fat 0 g

Cholesterol 19.3 mg

Sodium 554.6 mg23.1%

Total Carbohydrates 124 g41.4%

Dietary Fiber 3.8 g15.2%

Sugars 98.2 g

Protein 21 g42%

Vitamin A 7.7% Vitamin C

Calcium 39.4% Iron 8%

*Based on a 2000 Calorie diet

Directions

1 Preheat the oven to 325°F. Spray a large baking sheet with nonstick spray.
2 Combine the shredded coconut, condensed milk, flour, coconut extract, and vanilla in a bowl; mix well.
3 With an electric mixer on high speed, beat the egg whites and salt in a large bowl until stiff peaks form, 3-4 minutes. With a large rubber spatula, gently fold one-third of the beaten whites into the coconut mixture just until blended. Repeat 2 more times.
4 Drop the dough by rounded teaspoonfuls onto the baking sheet, 1 inch apart, making 32 cookies. Bake until lightly golden, 20-22 minutes. Cool on the baking sheet until the cookies are firm enough to remove from the baking sheet, about 20 minutes. Transfer the cookies with a spatula to racks to cool completely.
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