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32 Calorie Coconut Macaroons

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Ingredients
  Egg whites 2
  Salt 1 Pinch
  Cream of tartar 1 Pinch
  Canned shredded coconut 7 Ounce (1 Can, 2 Cups)
  Cake flour 2 Tablespoon
  Baking powder 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Baked
Ingredient: 
Coconut
Servings: 
4

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