Cocoanut Macaroons
Yield
2 dozenPrep
10 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
beaten stiff |
*
|
| 1 | cup |
sugar
granulated |
|
| 2 ⅓ | cups |
coconut
shredded |
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
beaten stiff |
*
|
| 237 | ml |
sugar
granulated |
|
| 552 | ml |
coconut
shredded |
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Stir in cup of white sugar with egg. Put in a soup plate and set over kettle of boiling water for 8 minutes, until crust forms around edge.
Remove, stir in 2⅓ cup shredded coconut and 1 teaspoon vanilla.
Drop by teaspoonful in buttered pans and bake in slow oven.
