Ingredients
- 4 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
Baking Directions:
Two classic macaroons are combined in this recipe.
Almonds add crunch, while coconut gives the cookies some chewiness.
1.Preheat oven to 300 degrees.
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 degrees for 40 minutes or until dry.
Cool on panson wire racks.
Yield: 4-1/2 dozen cookies (serving size: 1 cookie).
Note: Store in an airtight container.
NUTRITIONAL INFORMATION: CALORIES 22 (20% from fat); FAT 0.5g (sat 0.3g, mono 0.2g, poly 0g);PROTEIN 0.4g; CARB 4.2g; FIBER 0.1g; CHOL 0mg; IRON 0mg; SODIUM 17mg;CALC 1mg
