Coconut Macaroons With Lemon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 4qr | 1 | Servings | |
INGREDIENTS
| 2 | t | Lemon zest |
| 1 1/2 | c | Desiccated coconut |
| 1 | Egg | |
| 1/3 | c | Caster sugar |
INSTRUCTIONS
Pre-heat oven to 150deg.C. Line two biscuit trays with Glad Bake. Place coconut in a small bowl and mix in the lemon zest evenly. Beat egg white until soft peaks form. Add egg yolk and then add sugar gradually, beating well after each addition. Beat until all the sugar is dissolved. Stir egg mixture into the coconut and combine. Drop teaspoonsful of mixture onto the prepared trays, allowing a little room to spread. Bake for about 10 minutes or until golden. Remove and cool on trays for 1 minute before cooling completely on wire racks. Makes about 36 macaroons. Converted by MC_Buster. Per serving: 68 Calories (kcal); 4g Total Fat; (59% calories from fat); 6g Protein; 1g Carbohydrate; 187mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 580
Calories From Fat: 303
Total Fat: 35.8g
Cholesterol: 186mg
Sodium: 387.6mg
Potassium: 476.1mg
Carbohydrates: 58.6g
Fiber: 11.4g
Sugar: 41.1g
Protein: 9.8g