Here is a great recipe from Cooking Light 1999 that I have made over and over again, as it’s one of my husband’s favorites, and a great way to use leftover egg whites. What is great about this recipe for me, is that you don’t have to beat the egg whites separately at all! Which make them sooo easy to make. A real Winner!
Easy Coconut Macaroons
2 Tbsp plus 2 tsp Flour
1/8 tsp. Salt
1 cup Coconut (about 5 ounces)
2 large Egg Whites
½ tsp Vanilla
Combine first 3 ingredients in a small bowl. Stir in coconut, egg whites and vanilla.
Drop by tablespoonful’s, (I use a size 50 scoop) 2 inches apart, onto a cookie sheet lined with parchment or coated with cooking spray.
Bake at 350° for 20 minutes or until lightly browned. Remove from cookie sheet and let cool on a wire rack.
"1 Dozen"
Per Serving: 53 Calories; 2g Fat (36.8% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Love how easy these are! My husband loves macaroons also (is that a guy thing??). I especially love the small recipe. I don't like baking tray after tray of cookies, and this sounds just perfect! Thanks for yet another great recipe!
ReplyDeleteI'm going to make these again today...the recipe is small enough to make in my toaster oven and not heat up the kitchen on a warm day.
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