Coconut Macaroons

Coconut Macaroons might be just the side dish you are searching for. This recipe serves 10 and costs 10 cents per serving. One serving contains 41 calories, 1g of protein, and 3g of fat. This recipe is liked by 21 foodies and cooks. It is brought to you by The Roasted Root. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Head to the store and pick up agave nectar, coconut, egg whites, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is rather bad. If you like this recipe, you might also like recipes such as Coconut Macaroons, Coconut Macaroons, and Coconut Macaroons.

Servings: 10

 

Ingredients:

1/8 cup agave nectar

1-1/2 cups unsweetened flaked coconut or unsweetened shredded coconut (I used Bob's Red Mill)

2 egg whites

Pinch of salt

1 teaspoon vanilla extract

Equipment:

oven

blender

mixing bowl

food processor

baking sheet

Cooking instruction summary:

Preheat the oven to 350 degrees.Add egg whites to a mixer (KitchenAid with the wisk attachment) or mixing bowl and beat until white and stiff. Add the salt, vanilla extract, agave nectar and beat to combine.In a food processor or blender, pulse/blend the flaked coconut just until shredded into smaller pieces. Fold the shredded coconut into the egg white mixture.Using a tablespoon, scoop out the macaroon batter and pinch it together with your hands so that it holds while baking. Place macaroons on a parchment lined or lightly oiled baking sheet. Bake for 10-12 minutes until tops are golden-brown. Makes 10 delicious macaroons!

 

Step by step:


1. Preheat the oven to 350 degrees.

2. Add egg whites to a mixer (Kitchen

3. Aid with the wisk attachment) or mixing bowl and beat until white and stiff.

4. Add the salt, vanilla extract, agave nectar and beat to combine.In a food processor or blender, pulse/blend the flaked coconut just until shredded into smaller pieces. Fold the shredded coconut into the egg white mixture.Using a tablespoon, scoop out the macaroon batter and pinch it together with your hands so that it holds while baking.

5. Place macaroons on a parchment lined or lightly oiled baking sheet.

6. Bake for 10-12 minutes until tops are golden-brown. Makes 10 delicious macaroons!


Nutrition Information:

Quickview
41k Calories
0.92g Protein
2g Total Fat
3g Carbs
0% Health Score
Limit These
Calories
41k
2%

Fat
2g
4%

  Saturated Fat
2g
15%

Carbohydrates
3g
1%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
15mg
1%

Get Enough Of These
Protein
0.92g
2%

Manganese
0.12mg
6%

Fiber
0.73g
3%

Selenium
2µg
3%

Copper
0.04mg
2%

Vitamin B2
0.03mg
2%

Iron
0.2mg
1%

Potassium
38mg
1%

covered percent of daily need
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Related Videos:

Coconut Macaroons Recipe

 

Chocolate-Dipped Coconut Macaroons - Food Wishes

 

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Food Trivia

How you serve food and drink matters in the perception of taste. Hot chocolate tastes better in orange cups, scientists found.

Food Joke

The helpful waiter Rachel had not seen her Israeli relatives for years, so she was very excited when her Aunt Leah and Uncle Yitzhak came to visit her in London. To celebrate their visit, Rachel took them to an old-fashioned Kosher restaurant in Hendon. "I`ll have the kreplach," Rachel told the waiter. "The kreplach is from last night," explained the waiter. "Better you should order something made fresh today. How about stuffed peppers?" "OK, let it be stuffed peppers." The waiter turns to Aunt Leah. "And you?" "Bring please the pot roast." "Look, lady, the pot roast is strictly for goyim. If you want something special, try the flanken." "All right then, so bring the flanken." Uncle Yitzhak studied the menu carefully then said to the waiter, "I can`t make up my mind. What do you suggest?" "Suggest!" cried the waiter. "On a busy night like this who has time for suggestions?"

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