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Related recipes: Coconut, Desserts, Eat-Drink-and Weigh Less, Eggs, Low-Fat, Vegetarian
Yield: 12 servings
oil or melted butter for the baking sheet
3 cups shredded unsweetened coconut
1/3 cup sugar
pinch of salt
3 large or extra-large eggs
1 tsp pure vanilla extract
Preheat the oven to 350°F. Lightly oil a baking sheet or line it with parchment paper.
Combine the coconut, sugar, and salt in a medium-size bowl, and mix until well combined.
Place the eggs and vanilla in another medium-size bowl, and beat at high speed with an electric mixer or a whisk for about 3 minutes, or until the eggs become a pale, creamy foam.
Add the eggs to the coconut mixture, and combine thoroughly.
Drop by rounded teaspoons onto the prepared baking sheet and bake on the center rack of the oven for 15 minutes, or until golden on the tops and edges.
Carefully remove the macaroons from the baking sheet and transfer to a wire rack. Cool completely before serving.
Cooking Tip: You will get slightly more volume if you use extra-large eggs. This recipe can be successfully multiplied to make larger quantities.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright © 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
