32 Calorie Coconut Macaroons
|Cream of tartar||1 Pinch|
|Canned shredded coconut||7 Ounce (1 Can, 2 Cups)|
|Cake flour||2 Tablespoon|
|Baking powder||1⁄4 Teaspoon|
1. Beat the egg whites in small bowl of electric mixer until foamy. Add salt and cream of tartar; beat until stiff peaks form.
2. Combine coconut, cake flour and baking powder on wax paper. Fold into egg whites.
3. Use a measuring teaspoon to drop level spoonfuls of coconut mixture on nonstick cooky sheets.
4. Bake in a moderate oven (350°) 15 minutes, or until edges are browned. Cool on paper toweling.