Coconut Macaroons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 large eggs1/4 cup granulated sugar1/8 teaspoon salt1 teaspoon vanilla extract4 tablespoons condensed milk300 grams shredded (dessicated) coconut
Coconut Macaroons: Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.
In a large stainless steel bowl whisk the eggs until well beaten. Stir in the sugar, salt, condensed milk and vanilla extract. Finally, stir in the coconut, making sure that all the coconut is completely moistened.
Place small mounds (about 1 tablespoon) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool. Store the macaroons in the refrigerator.
Makes 24 pieces :)
Number of Servings: 24
Recipe submitted by SparkPeople user MAGNETIC70.
In a large stainless steel bowl whisk the eggs until well beaten. Stir in the sugar, salt, condensed milk and vanilla extract. Finally, stir in the coconut, making sure that all the coconut is completely moistened.
Place small mounds (about 1 tablespoon) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool. Store the macaroons in the refrigerator.
Makes 24 pieces :)
Number of Servings: 24
Recipe submitted by SparkPeople user MAGNETIC70.
Nutritional Info Amount Per Serving
- Calories: 87.3
- Total Fat: 5.1 g
- Cholesterol: 19.3 mg
- Sodium: 22.8 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.6 g
- Protein: 0.9 g
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