Coconut Macaroons
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Coconut Macaroons calories by ingredient
Introduction
This is from Stephanie Jaworski of www.joyofbaking.com without the ganache or chocolate dip and I added the condensed milk to make them stick better because it was dry.(I put here to calculate the calories if you like the recipe say thank you to Stephanie by visiting their website.) This is from Stephanie Jaworski of www.joyofbaking.com without the ganache or chocolate dip and I added the condensed milk to make them stick better because it was dry.
(I put here to calculate the calories if you like the recipe say thank you to Stephanie by visiting their website.)
Number of Servings: 24
Ingredients
-
2 large eggs
1/4 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons condensed milk
300 grams shredded (dessicated) coconut
Directions
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.