- Calories 152
- Fat 9g
- Sat fat 8g
- Cholesterol 0mg
- Sodium 105mg
- Protein 1g
- Carbohydrate 18g
- Sugar 17g
- Fiber 1g
- Iron 0mg
- Calcium 4mg
How to Make It
Step 1
Heat oven to 325° F. Line 2 baking sheets with parchment.
Step 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.
Step 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.
