Nancy Reagan's Coconut Macaroons
Coconut macaroons fit for the President of the United States.
Yield
24 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
|
*
|
| ¾ | cup |
sugar
granulated |
|
| 1 | dash |
salt
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | package |
coconut
(7-oz) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
|
*
|
| 177 | ml |
sugar
granulated |
|
| 1 | dash |
salt
|
*
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
all-purpose flour
|
|
| 1 | package |
coconut
(7-oz) |
*
|
Directions
Preheat oven to 325℉ (160℃).
Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla.
Add flour and blend well. Fold in coconut.
Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes.
Let cool on cookie sheet. Remove and store tightly.
