They probably could have been baked just a minute longer to get a crispier
exterior, but they were good nonetheless.
slightly adapted from Martha Stewart
makes 1 1/2 dozen (I got about 2 dozen)
Ingredients3/4 cup sugar (1 tbsp)
2 1/2 cups unsweetened shredded coconut (used sweetened)
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt (forgot to add, whoops)
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients.
- Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
- Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature for up to 3 days.
serving size: 1 macaroon
Calories 67.8 Total Fat 5.5 g Saturated Fat 0.0 g Polyunsaturated Fat 0.0 g Monounsaturated Fat 0.0 g Cholesterol 0.0 mg Sodium 12.1 mg Potassium 5.2 mg Total Carbohydrate 6.0 g Dietary Fiber 0.9 g Sugars 5.1 g Protein 1.4 g