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Coconut Macaroons

Coconut Macaroons
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Makes 42 cookies| Hands-On Time: | Total Time:

Ingredients

  • large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1 14-ounce package sweetened shredded coconut (about 5 cups)

Directions

  1. Heat oven to 325° F. Line 2 baking sheets with parchment.
  2. Whisk the eggs white, vanilla, salt, and cream of tartar in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. With the machine running slowly add the sugar until dissolved and stiff peaks form, 1 to 2 minutes. Fold in the coconut, stirring until evenly combined.
  3. Using a small ice cream scoop, drop the batter in mounds (about 1 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 26 to 30 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.
By March, 2013

Nutritional Information

  • Per Serving
  • Calories 152
  • Fat 9g
  • Sat Fat 8g
  • Cholesterol 0mg
  • Sodium 105mg
  • Protein 1g
  • Carbohydrate 18g
  • Sugar 17g
  • Fiber 1g
  • Iron 0mg
  • Calcium 4mg
What does this mean? See Nutrition 101 .

Quick Tip

Chocolate bar
For a delicious upgrade, dip the bottoms of the cooled macaroons in melted bittersweet chocolate. Refrigerate on a parchment-lined baking sheet until firm, 20 to 30 minutes.

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