Amaretto Cookies
Yield
servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
egg whites
( 3 eggs) |
|
| 1 ¼ | cups |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
amaretto liqueur
|
*
|
| 3 ½ | ounces |
coconut
flaked |
|
| 4 | ounces |
almonds
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
egg whites
( 3 eggs) |
|
| 296 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
amaretto liqueur
|
*
|
| 101.2 | ml/g |
coconut
flaked |
|
| 115.6 | ml/g |
almonds
finely chopped |
|
Directions
Beat egg white until stiff. Then gradually beat in sugar, 1 tablespoon at a time, until stiff and glossy.
Add salt. Gradually beat in Ameretto. Fold in coconut and almonds.
Foil-line cookie sheets. Drop mixture by heaping teaspoons onto foil.
Bake at 325 for 20 minutes. Cool cookies on foil. Store in air-tight container.
