Heat oven to 325°F. Line large baking sheet with parchment paper or aluminum foil; spray with nonstick cooking spray.
Whisk together AllWhites, sugar, almond extract and salt until sugar is dissolved. Stir in flour and coconut. Refrigerate mixture 15 minutes.
Drop dough by heaping tablespoons, 1-inch apart, on prepared baking sheet. Press firmly to create mounds.*
Bake 12 to 15 minutes or until bottom of cookies are light golden brown. Cool on baking sheet 5 minutes; remove to cooling rack.
Recipe Variation:
For Cherry Almond Macaroons stir in
½ cup chopped dried cherries into the coconut mixture before refrigerating.
Serving Size: |
1 cookie |
|
Calories: |
82 |
% Daily
Value* |
|
Total Fat |
4 (g) | 6% |
| |
|
| | Sat Fat |
3 (g) | 17% |
| |
|
| | Trans Fat |
0 (g) | |
|
| Cholesterol |
0 (mg) | |
|
Sodium |
48 (mg) | 2% |
|
Total
Carbohydrate |
11 (g) | 4% |
| |
|
| | Dietary Fiber |
1 (g) | 2% |
| |
|
| | Sugar |
8 (g) | |
|
Protein |
1 (g) | 2% |
|
Calcium |
2 (mg) | 0% |
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dietary Exchanges:
1 carbohydrate, 1 fat
*TIP: Try an extra-large piping tool to create decorative macaroons.
0146 Copyright © 2009 Better'n Eggs
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