| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | about 40 macaroons |
Ingredients
- 1 (7-ounce) package sweetened shredded coconut
- 2 large eggs
- Pinch salt
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2 cookie sheets or jelly roll pans covered with parchment or foil
Instructions
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.
- In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut. Drop rounded teaspoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each. Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks. Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 50 |
| Total Fat | 2 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 9 mg |
| Sodium | 32 mg |
Reviews
The egg runs and look like pancakes
these were EXACTLY what i have been looking for
The taste is very good but they are not shapped like cookies, the egg runs.