Macaroons II

3.0
(4)

These cookies can be piped out using a cookie press or pastry bag, shaped into mounds or little finger logs. Nice Christmas cookies.

Servings:
36
Yield:
2 to 3 - dozen

Ingredients

  • 2 egg whites

  • 1 tablespoon cornstarch

  • ½ cup white sugar

  • 1 teaspoon vanilla extract

  • 1 cup flaked coconut

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.

  2. In a medium bowl, beat the egg whites until stiff but not dry. Fold in cornstarch. Transfer to the top of a double boiler and set over low heat.

  3. Stir in sugar and cook for about 3 to 4 minutes, until edges of mixture begin to pull away from pan. Remove from heat and stir in vanilla extract. Stir in coconut.

  4. Drop dough by spoonfuls 1 1/2 inches apart on the prepared baking sheets. Bake for 20 to 25 minutes until golden brown and firm to the touch. Cool on the pans on wire racks.

Nutrition Facts (per serving)

22 Calories
1g Fat
4g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 22
% Daily Value *
Total Fat 1g 1%
Saturated Fat 1g 3%
Sodium 9mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 0g
Calcium 0mg 0%
Potassium 11mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.