Coconut Macaroons
Serves: 12
Chewy and light, these little puffs will keep for weeks if
refrigerated in an airtight tin.
Calorie: 131, Proteins: 2 g, Total Fat: 1 g, Fiber: 2.50 g.
Preparation
Preheat the oven to 350°F. Lightly oil a baking sheet or line it
with parchment paper.
Combine the coconut, sugar, and salt in a medium-size bowl, and mix
until well combined.
Place the eggs and vanilla in another medium-size bowl, and beat at
high speed with an electric mixer or a whisk for about 3 minutes, or until the eggs become a
pale, creamy foam.
Add the eggs to the coconut mixture, and combine thoroughly.
Drop by rounded teaspoons onto the prepared baking sheet and bake on
the center rack of the oven for 15 minutes, or until golden on the tops and edges.
Carefully remove the macaroons from the baking sheet and transfer to a
wire rack. Cool completely before serving.