* Exported from MasterCook *
Coconut _Macaroons
Recipe By :Martha Stewart Living "Cookies" magazine Dec 2001
Serving Size : 12 Preparation Time :0:00
Categories : Regular Sweet
Amount Measure Ingredient -- Preparation Method
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3/4 cup sugar
2 1/2 cups unsweetened shredded desiccated coconut
2 large egg whites
1 teaspoon pure vanilla extract
pinch table salt
1. Preheat oven to 350°. Have ready a baking sheet lined with parchment paper.
2. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients.
3. Dampen hands with cold water. Form a heaping tablespoon of mixture into a loose haystack shape; place on prepared baking sheet. Repeat with remaining, mixture, spacing about 1 inch apart.
4. Bake until golden brown, about 15- 18 minutes, rotating half way through. Transfer baking sheet to a wire rack to cool.
5. Store macaroons in an air tight container for up to 3 days.
Yield:
"1 dozen"
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Per Serving (excluding unknown items): 162 Calories; 11g Fat (56.7% calories from fat); 2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.
NOTES : If using sweetened coconut, reduce sugar to 1 tbs.
Nutr. Assoc. : 0 26643 0 5403 0