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Ingredientes
- 1 pkt sweetened shredded coconut - (7 ounce)
- 2 lrg Large eggs
- 1 pch salt
- 2/3 c. sugar
- 1 tsp vanilla extract
- 2 x cookie sheets or possibly jelly roll pans covered with parchment or possibly foil
Direcciones
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or possibly 8 times at 1-second intervals to chop, not grind, it.
- In a medium bowl, whisk the Large eggs with the salt till they are combined. Whisk in the sugar in a stream, then the vanilla. Mix in the coconut. Drop rounded Tbsp. of the macaroons onto the prepared pans. Leave about 2 inches all around between each.
- Bake for about 12 to 15 min, or possibly till macaroons are a deep golden brown color and still soft within. Slide the papers from the pans to racks.
- Store the cooled macaroons between sheets of parchment or possibly waxed paper in a tin or possibly plastic container with a tight-fitting cover.
- This recipe yields about 40 macaroons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 12 servings | |
| Calories 117 | |
| Calories from Fat 56 | 48% |
| Total Fat 6.58g | 8% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 28mg | 1% |
| Potassium 73mg | 2% |
| Total Carbs 13.84g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 12.28g | 8% |
| Protein 1.61g | 3% |
