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To ensure that egg white peaks form, use a clean, dry bowl and beaters.

Lilly and Audrey Andrews
Recipe by Cooking Light April 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
37 mins
Yield:
Serves 20 (serving size: 2 macaroons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Line 2 baking sheets with parchment paper.

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  • Sift together sugars, cake flour, and cocoa in a large bowl.

  • Beat egg whites with a mixer at high speed 1 minute or until soft peaks form. Reduce mixer speed to low, add vanilla, and slowly spoon in sugar mixture. Gently fold in coconut, 1 cup at a time.

  • Drop batter by heaping tablespoonfuls onto prepared pans about 1 inch apart. Bake at 325° for 22 minutes. Cool completely on pan.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

We Heart Cooking: Totally Tasty Food for Kids, a collaboration with Cooking Light.

Nutrition Facts

86 calories; fat 2.5g; saturated fat 2.3g; mono fat 0.2g; poly fat 0g; protein 1g; carbohydrates 15g; fiber 1g; cholesterol 0mg; iron 0mg; sodium 36mg; calcium 3mg.
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