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Coconut Macaroons Recipe
|Egg whites||3 Large (At Room Temperature)|
|Confectioners sugar||1 1⁄4 Cup (20 tbs)|
|Sweetened coconut||2 Cup (32 tbs), shredded|
|All-purpose flour||2 Tablespoon|
|Lemon||1 , zest grated|
Calories 252 Calories from Fat 75
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 7.9 g39.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 90 mg3.7%
Total Carbohydrates 42 g14%
Dietary Fiber 1.7 g6.9%
Sugars 35.1 g
Protein 3 g5.9%
Vitamin A 0.1% Vitamin C 12.7%
Calcium 1.1% Iron 4.4%
*Based on a 2000 Calorie diet
1 Place racks in the center and top third of the oven and heat to 325 degrees farenheit.
2 Line two baking sheets with parchment paper.
3 In a medium bowl, beat the egg whites with a handheld electric mixer on high speed until soft peaks form.
4 Gradually beat in the confectioners' sugar, and beat until stiff, shiny peaks form.
5 Fold in the coconut, flour, and lemon zest.
6 Transfer to a pastry bag fitted with a Ms-inch-wide plain tip, such as Ateco Number 805.
7 Pipe out 1 1/2-inch mounds on the sheets, about 1 inch apart.
8 Bake until the edges are firm and the macaroons are lightly browned and can be easily lifted from the sheet,for about 30 minutes.
9 Cool completely on the sheets.
10 Serve as required.