Strawberry Coconut Macaroons
Ingredients
-
4
large
egg whites
-
½
cup
granulated sugar
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
almond extract (optional)
-
4¾
cups
sweetened shredded coconut
-
heaping ½
cup
diced fresh strawberries
Instructions
- Preheat the oven to 325°F (162°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the egg whites, sugar, and vanilla until foamy and mostly dissolved.
- Fold in the coconut until evenly moistened, then cover and refrigerate for 30 minutes.
- Pat the diced strawberries dry and gently fold them into the coconut mixture.
- Scoop 2 tablespoons of the mixture onto the prepared baking sheets, keeping them at least 2 inches apart.
- Bake for 20-22 minutes until lightly golden, rotating the pans halfway through.
- Allow to cool completely on the baking sheets before serving.
Nutrition Facts (estimated)
Servings
18-20 macaroons
Calories
150
Total fat
6g
Total carbohydrates
25g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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