Coconut macaroons are a great way to spice up your dessert life! It is a classic sweet soft cookie rich in coconut flavor with a crisp exterior and soft chewy center. These macaroons are easy and fast to make. It took me a few tries to adjust all the ingredients to my taste. Many recipes suggest using sweet condensed milk. I, however, try to avoid such calorie rich ingredients. This particular recipe yields extremely tasty and not too sweet macaroons, which I am sure I will be making lots more of in the future.
This recipe yields approximately 30 pieces. One serving size is approximately 4 cookies.
Calorie Counter:
| Ingredients | Calories |
| 2 egg whites | 30 |
| 1/2 cup of powdered sugar | 193 |
| 2 cups of sweetened flaked coconut | 940 |
| 3 tbsp of white flour | 79 |
| total calories | 1242 |
| calories/serving | 166 |
Ingredients:
2 egg whites
1/2 cup of powdered sugar
1/6 tsp of vanilla-scented sugar
2 cups of sweetened flaked coconut
3 tbsp of white flour
pinch of salt
Recipe:
1. Preheat the oven to 350F
2. Combine flaked coconut and flour in a bowl and mix well.
3. In a separate bowl start whipping the egg whites with a mixer on a high speed. Make sure you use a dry bowl and attachments. Add a pinch of salt and keep whipping. Next, add vanilla scented sugar (This ingredient might be difficult to come by. I would not use liquid vanilla extract because the egg whites will not whip up if you add liquid to them. You can substitute with ground vanilla). Finally, start adding powdered sugar 1 tbsp at a time. Keep whipping until the peaks are stiff.
4. With a dry spatula or spoon fold in the coconut flakes with the flour until well blended.
5. Line a ceramic baking dish with parchment paper. With a tea spoon drop small mounds of batter spacing them a couple of inches apart.
6. Bake for 15-17 minutes or until golden brown on the top.
7. Remove cookies from the paper with a thin spatula while they are hot or you will be really frustrated later on. Cool down to room temp and enjoy!
Recipe:
1. Preheat the oven to 350F
2. Combine flaked coconut and flour in a bowl and mix well.
3. In a separate bowl start whipping the egg whites with a mixer on a high speed. Make sure you use a dry bowl and attachments. Add a pinch of salt and keep whipping. Next, add vanilla scented sugar (This ingredient might be difficult to come by. I would not use liquid vanilla extract because the egg whites will not whip up if you add liquid to them. You can substitute with ground vanilla). Finally, start adding powdered sugar 1 tbsp at a time. Keep whipping until the peaks are stiff.
4. With a dry spatula or spoon fold in the coconut flakes with the flour until well blended.
5. Line a ceramic baking dish with parchment paper. With a tea spoon drop small mounds of batter spacing them a couple of inches apart.
6. Bake for 15-17 minutes or until golden brown on the top.
7. Remove cookies from the paper with a thin spatula while they are hot or you will be really frustrated later on. Cool down to room temp and enjoy!
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