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Coconut Macaroons

Source: Fine Cooking - Issue 37
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  40 Minutes
  Yields 4 dozen cookies
Bake the cookies right away once they're scooped onto the baking sheet to preserve their nice rounded shape.
3/4 cup egg whites, from about 5 large eggs
1 1/2 cups plus 1 tablespoon sugar
12 ounces unsweetened finely shredded coconut
Coconut Macaroons Recipe at
Line two heavy baking sheets with kitchen parchment. Heat the oven to 350 degrees F. Adjust the racks to the center and upper portions of the oven. Thoroughly whisk together the egg whites and sugar. Work the coconut into the egg mixture by hand or with a wooden spoon until completely incorporated. Scoop the coconut mixture onto the pans by packed, level tablespoons or with a 1/2-oz. ice-cream scoop. These cookies don't spread so they can be spaced fairly close together.

Bake until the cookies are an even golden color and look dry (not at all sticky or wet looking), about 25 minutes. Halfway through baking, switch the pans from top to bottom and rotate them from back to front to ensure that the cookies color evenly.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Yields 4 dozen cookies
Calories: 52
Sodium: 8mg
Fiber: 1g
Carbohydrates, Total: 8g
Protein: 1g
% Cal. from Fat: 35%
Fat. Total: 2g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Maria Reviewed: 08/04/2009
Coconut Macaroons
I made them for my kids, and friend everyone thught they are delicous
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