Coconut & Almond Macaroons
- Active Time 15m
- Total Time 25m
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
Preheat the oven to 375 degrees F. Line a baking sheet with baking parchment 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.
nutrition information per serving
106 calories; 5g total fat; 0mg cholesterol; 74mg sodium; 13g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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