Coconut-Almond Macaroons

Two classic macaroons are combined in this recipe. Almonds add crunch, while coconut gives the cookies some chewiness.

Yield:

4 1/2 dozen cookies (serving size: 1 cookie)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 300°.

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.

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.

Note: Store in an airtight container.

Note:

December 2001