| 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)
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