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Coconut Macaroons I Recipe

Recipe by: 106a802496d678ba

"You will need a pastry bag with a large star tip to form these cookies."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
  • 2In small bowl, combine sugar and cornstarch.
  • 3In a large metal bowl, combine egg whites with almond extract. Place the bowl over a pan of simmering water. Stir in the sugar mixture. Whip with an electric mixer until thick and stiff, about 15 minutes. Fold in coconut. Remove from heat, and let cool for 5 minutes.
  • 4Place mixture in a pastry bag fitted with a large star tip. Press out dough about 1 1/2 inches apart onto cookie sheets. Place 1/2 a cherry into the top of each cookie.
  • 5Bake for 18 to 20 minutes or until lightly colored. Let cool on baking sheets for a minute before removing to wire racks.
Ingredients
  • 60 servings
  • 40 cals
  • 2 1/2 cups shredded coconut
  • 1 cup white sugar
  • 6 egg whites
  • 1 tablespoon cornstarch
  • 1/4 teaspoon almond extract
  • 1 1/2 cups halved red candied cherries
Nutrition

Amount per serving ( 5 total)

  • Calories:
    40
    2%
  • Fat:
    0.9
    1%
  • Carbs:
    7.7
    2%
  • Protein:
    0.5
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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