RecipesMagazine

Coconut Macaroons

Coconut Macaroons
This recipe serves 24. Watching your figure? This gluten free and vegetarian recipe has 153 calories, 1g of protein, and 11g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. Not If you have almond extract, corn syrup, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

1
Heat oven to 325F. Line 1 large or 2 small cookie sheets with cooking parchment paper.
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2
In 1-quart saucepan, combine sugar, water and corn syrup.
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Corn SyrupCorn Syrup
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WaterWater
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3
Heat to boiling, stirring constantly. Reduce heat; simmer 30 seconds to 1 minute, stirring constantly, until sugar is dissolved.
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SugarSugar
4
Remove from heat; stir in almond extract.
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Almond ExtractAlmond Extract
5
In large bowl, combine sweetened coconut and 1 cup of the unsweetened coconut.
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6
Pour sugar mixture over coconut; beat with electric mixer on low speed until well mixed.
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7
Add cream cheese and egg whites; beat on low speed until blended.
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Egg WhitesEgg Whites
8
Place remaining 1/2 cup unsweetened coconut in shallow bowl. With moistened hands, firmly shape rounded tablespoonfuls of coconut mixture into balls; roll in unsweetened coconut to coat.
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Unsweetened CoconutUnsweetened Coconut
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9
Place 1 inch apart on cookie sheet.
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10
Bake 30 to 40 minutes or until light golden brown. Cool completely, at least 30 minutes. Store in tightly covered container at room temperature.
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OvenOven
DifficultyExpert
Ready In1 h, 30 m.
Servings24
Health Score1
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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