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Button Macaroons

Cookies.Recipes's picture
  Egg 1 , separated
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Vanilla 1⁄4 Teaspoon
  Quick cooking rolled oats 3⁄4 Cup (12 tbs)
  Coconut 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon, melted

1. Beat egg white until foamy-white and double in volume in small bowl with electric mixer at high speed; beat in 3 tablespoons of the sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
2. Beat egg yolk well in a medium-size bowl with electric mixer at high speed; beat in remaining sugar until fluffy. Stir in baking powder, salt, vanilla, rolled oats, coconut and melted butter or margarine; fold in meringue.
3. Drop by teaspoonfuls, 1 inch apart, onto greased cookie sheets; decorate each with slivered red and green cherries.
4. Bake in slow oven (325°) 15 minutes, or until firm and lightly golden. Remove from cookie sheets with spatula; cool completely on wire racks. Store in airtight container.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1003 Calories from Fat 330

% Daily Value*

Total Fat 38 g58.8%

Saturated Fat 22.2 g111.2%

Trans Fat 0 g

Cholesterol 243.7 mg81.2%

Sodium 716.6 mg29.9%

Total Carbohydrates 145 g48.3%

Dietary Fiber 14.6 g58.5%

Sugars 71.9 g

Protein 23 g46.3%

Vitamin A 12.4% Vitamin C 2.2%

Calcium 44.9% Iron 38.2%

*Based on a 2000 Calorie diet

Button Macaroons Recipe