Pillowy Coconut Macaroons
Pillowy Coconut Macaroons recipe
Yield
24 servingsPrep
10 minCook
22 minReady
32 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
egg whites
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| ⅛ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| 2 ¼ | cups |
coconut
toasted |
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
egg whites
|
|
| 1.3 | ml |
cream of tartar
|
|
| 0.6 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 532 | ml |
coconut
toasted |
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 325℉ (160℃).
Line cookie sheets with parchment paper or foil.
Beat egg whites, cream of tartar and salt in large bowl with electric mixer until soft peaks form.
Beat in sugar, 1 tablespoon at a time, until egg whites are stiff and shiny.
Fold in coconut and vanilla.
Drop Tablespoon of dough 4" apart onto prepared cookie sheets; spread each into 3" circles with back of spoon.
Bake 18 to 22 minutes or until light brown.
Cool 1 minute on cookie sheets.
Remove to wire racks; cool completely.
Store in air tight container.
Makes 2 dozen cookies.
*To toast coconut, spread evenly on cookie sheet.
Toast in 350℉ (180℃) oven for 3 min.
Stir and toast 1 to 2 minutes more until light golden brown.
