Yield: 17 servings
Coconut Macaroons
Moist and chewy coconut macaroons are not just for Passover! They are pretty addicting, and naturally gluten free, so enjoy them any time of the year!
Ingredients
- 3/4 cup 5 large egg whites
- 2/3 cup granulated sugar
- 10 oz sweetened coconut flakes (Baker's)
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- pinch of salt
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Instructions
- In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.
- The mixture should be sticky and moist, not dry.
- Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.
- Preheat the oven to 300°.
- Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.
- Bake 27-30 minutes or until golden.
Nutrition
Serving: 2cookies, Calories: 129kcal, Carbohydrates: 14.5g, Protein: 2g, Fat: 7g, Saturated Fat: 5.5g, Cholesterol: 54.5mg, Sodium: 74mg, Fiber: 1g, Sugar: 13.5g
WW Points Plus: 3