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
Widget by spoonacular.com

 

Related Videos:

Coconut Macaroons Recipe

 

Chocolate-Dipped Coconut Macaroons - Food Wishes

 

Suggested for you

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

Popular Recipes
Carne Asada

Closet Cooking

Dark Chocolate Orange Raisin Truffles

Garnish with Lemon

Spinach with Chickpeas and Fried Eggs

Bon Appetit

Spaghetti Squash & Meatballs

Eating Well

Autumn Vegetable Ragout

Leites Culinaria