Coconut Macaroons From Eagle Brand Recipes
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
COCONUT MACAROONS
Steps:
- HEAT oven to 325 degrees F. Line baking sheets with foil. Spray foil with flour no-stick cooking spray.
- COMBINE sweetened condensed milk, egg white, coconut and vanilla and almond extracts in large bowl; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets.
- BAKE 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets to wire rack. Macaroons will stick if allowed to cool on baking sheet.
- VARIATION
- MACAROON KISSES: PREPARE and bake as above. Press solid milk chocolate candy piece into center of each macaroon immediately after baking.
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