| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Egg whites |
| 1 |
pn |
Salt |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
c |
Flake sweetened coconut |
INSTRUCTIONS
(from Fitness Magazine)
Preheat oven to 300. Cover two or three cookie sheets w/ parchment paper
and dust lightly with flour. In a large bowl, with an electric mixer, beat
the egg whites with salt until foamy. Gradually add the sugar and beat
until stiff and glossy, but not dry. Add the vanilla and mix well. Fold
in the coconut. Drop the batter by rounded teaspoonfuls onto the prepared
cookie sheets, 2 inches apart. Bake 25-30 minutes, or until the macaroons
feel firm when touched in the center. Cool on the parchment paper, them
remove and serve or store in an airtight container.
MAKES 5 DOZEN COOKIES. Per cookie: Calories: 17, Fat: .4, Carbs: 3g,
Protein: 0, Sodium: 6mg.
Posted to Digest eat-lf.v096.n225
Date: Fri, 22 Nov 1996 13:00:22 -0500 (EST)
From: mleberte@sas.upenn.edu (Michelle Leberte)
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”