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Coconut & Almond Macaroons

Source: Close-up on Cakes
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Makes 20-25
Rich flavors unite for one quick, delicious cookie.
4 egg whites
1/4 teaspoon salt
1 teaspoon lemon juice
1/4 cup pear concentrate
1/2 teaspoon ground cinnamon
1/2 cup flaked (desiccated) coconut
1 cup roasted and ground almonds
1/2 cup arrowroot flour
1 teaspoon grated lemon zest (rind)
1 teaspoon vanilla extract
Coconut & Almond Macaroons Recipe at
Preheat the oven to 375 degrees F. Line a baking sheet with baking parchment or waxed (greaseproof) paper and lightly grease the paper.

Using an electric mixer, beat the egg whites with the salt until stiff peaks form. Combine the lemon juice and pear concentrate and gradually beat into the egg whites. Fold in the combined dry ingredients, lemon zest (rind), and vanilla.

Drop teaspoonfuls of the mixture onto the prepared sheet, about 3/4 inch apart. Bake for 10-15 minutes, or until light golden in color and almost firm to the touch. Cool on a wire rack completely before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 20-25
Calories: 106
Sodium: 74mg
Fiber: 2g
Carbohydrates, Total: 13g
Protein: 3g
% Cal. from Fat: 42%
Fat. Total: 5g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: VM Reviewed: 04/30/2013
Where's the sweetness?!?!!!!!
BLAND cookie. Made for the family and my wife spits it out. I thought she just exaggerated but NO I spit the cookie out. Looking at the recipe it missing the sweetness. The pear concentate is not enough. Will tweek this recipe myself by adding some brown sugar (ahout a 1/2 cup). Thank you.
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