Nancy Reagan's Coconut Macaroons
Yield
24 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
egg whites
|
* |
¾ | cup |
sugar
granulated |
|
1 | dash |
salt
|
* |
1 | teaspoon |
vanilla extract
|
|
¼ | cup |
all-purpose flour
|
|
1 | package |
coconut
(7-oz) |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
egg whites
|
* |
177 | ml |
sugar
granulated |
|
1 | dash |
salt
|
* |
5 | ml |
vanilla extract
|
|
59 | ml |
all-purpose flour
|
|
1 | package |
coconut
(7-oz) |
* |
Directions
Preheat oven to 325℉ (160℃).
Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla.
Add flour and blend well. Fold in coconut.
Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes.
Let cool on cookie sheet. Remove and store tightly.