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coconut macaroonCrunchy on the outside, chewy in the middle, a good coconut macaroon is an irresistible thing!


            1 Egg white

            1 T. Sugar

            ¼ tsp. Vanilla extract

            1/8 tsp. Almond extract

            ¾ c. Sweetened flaked coconut


  • Preheat oven to 300°F
  • Lightly spray baking sheet with pan spray
  • Separate egg, and use egg white only, place in medium sized bowl or stand mixer bowl with whip attachment.
  • On high speed with an electric mixer or stand mixer whip egg white, slowly add sugar as the egg is whipping.
  • Egg white mixture will form stiff peaks.
  • Fold in vanilla and almond extract then gently fold in flaked coconut.  If over mixed egg mixture will break and fall.
  • Then scoop tablespoon size macaroons onto baking sheet, leave each macaroon about 1 inch apart.
  • Bake until tops are pale golden about 15 to 20 minutes.
  • Enjoy!

Number of servings: 12

Serving Size: 1 each/ 1 tablespoon

Calories:  75

Fat Grams: 3.5

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