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Coconut-Almond Macaroons

Yield 4 1/2 dozen cookies (serving size: 1 cookie)
Two classic macaroons are combined in this recipe. Almonds add crunch, while coconut gives the cookies some chewiness.

Ingredients

  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup flaked sweetened coconut
  • 1/4 cup finely chopped almonds

Nutrition Information

  • calories 22
  • caloriesfromfat 20 %
  • fat 0.5 g
  • satfat 0.3 g
  • monofat 0.2 g
  • polyfat 0.0 g
  • protein 0.4 g
  • carbohydrate 4.2 g
  • fiber 0.1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 17 mg
  • calcium 1 mg

How to Make It

  1. Preheat oven to 300°.

  2. Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and almonds.

  3. Cover baking sheets with parchment paper; secure with masking tape. Drop coconut mixture by level tablespoonfuls onto baking sheets. Bake at 300° for 40 minutes or until dry. Cool on pans on wire racks.

  4. Note: Store in an airtight container.