Coconut-Almond Macaroons (Rachel Ray)
Yield: 1 serving ( Serving Size: Makes about 20 )
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Ingredients
- 3 egg whites
- 1/4 teaspoon(s) salt
- 1/4 cup(s) sugar
- 2 1/2 cup(s) shredded sweetened coconut
- 1 cup(s) whole roasted almonds, chopped
Preparation
- Whisk together egg whites and salt. Gradually sprinkle in sugar, whisking, until thick and fluffy, 2 minutes; fold in coconut and nuts. Drop rounded tablespoons onto parchment-lined baking sheet. Bake at 350 until golden, 18-20 minutes.
April 2012
This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.
Coconut-Almond Macaroons (Rachel Ray) Recipe at a Glance
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