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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 22
  • Calories from fat: 20%
  • Fat: 0.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 4.2g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 17mg
  • Calcium: 1mg

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

  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.
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