Coconut Macaroons

Coconut Macaroons is a dairy free and lacto ovo vegetarian dessert. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 177 calories. This recipe serves 12 and costs 33 cents per serving. Head to the store and pick up all purpose flour, white sugar, vanillan extract, and a few other things to make it today. 21 person have made this recipe and would make it again. It is brought to you by I Adore Food. From preparation to the plate, this recipe takes approximately 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is rather bad. Users who liked this recipe also liked Coconut Macaroons, Coconut Macaroons, and Coconut Macaroons.

Servings: 12

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/2 cup of all purpose flour

1/2 cup of golden corn syrup (if not use the transparent one)

3 egg whites

2 1/2 cup of sweetened coconut flakes

1 Teaspoon of vanilla extract

1/2 cup of white sugar

Equipment:

baking paper

baking sheet

sauce pan

whisk

bowl

oven

Cooking instruction summary:

In a stainless steel bowl (or glass) over a saucepan of simmering water, whisk together the egg whites, sugar and salt.When the mixture is warm to the touch, remove from heat and stir in the corn syrup, vanilla, flour and coconut flakes.Cover and refrigerate for about an hour or until the dough is firm.Preheat oven to 325 F.Cover a baking sheet with parchment paper. Place small mounds (about 1 tbsp) of the dough on to the parchment-lined baking sheet 2 inches apart.Bake for 15-20 minute or until golden brown.Remove from the oven and let cool on the baking sheet for about 10 minutes. Remove to wire racks to cool completely.Store in an air tight container to make sure they don't dry out quickly.

 

Step by step:


1. In a stainless steel bowl (or glass) over a saucepan of simmering water, whisk together the egg whites, sugar and salt.When the mixture is warm to the touch, remove from heat and stir in the corn syrup, vanilla, flour and coconut flakes.Cover and refrigerate for about an hour or until the dough is firm.Preheat oven to 325 F.Cover a baking sheet with parchment paper.

2. Place small mounds (about 1 tbsp) of the dough on to the parchment-lined baking sheet 2 inches apart.

3. Bake for 15-20 minute or until golden brown.

4. Remove from the oven and let cool on the baking sheet for about 10 minutes.

5. Remove to wire racks to cool completely.Store in an air tight container to make sure they don't dry out quickly.


Nutrition Information:

Quickview
177k Calories
1g Protein
5g Total Fat
32g Carbs
1% Health Score
Limit These
Calories
177k
9%

Fat
5g
8%

  Saturated Fat
4g
29%

Carbohydrates
32g
11%

  Sugar
25g
29%

Cholesterol
0.0mg
0%

Sodium
71mg
3%

Get Enough Of These
Protein
1g
4%

Manganese
0.21mg
10%

Selenium
6µg
9%

Fiber
1g
8%

Vitamin B2
0.06mg
4%

Vitamin B1
0.05mg
3%

Copper
0.06mg
3%

Iron
0.52mg
3%

Magnesium
11mg
3%

Folate
10µg
3%

Phosphorus
24mg
2%

Potassium
82mg
2%

Vitamin B3
0.44mg
2%

Zinc
0.23mg
2%

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

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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