Coconut Macaroons

posted in: Cookie, Dessert, Gluten-free, Vegetarian | 4

I have been doing a lot of baking this holiday season and come across some yummy cookie recipes. These recipes are not going to be low in the Weight Watchers Smart Points Department, but I’ll calculate it anyway because knowledge is power, right!?!? When it comes to sweets, chocolate is the number one favorite for me, but coconut is a close second. This recipe is really simple and quick to make. It’s delicious too if you’re a coconut fan. I made these to take to my book club meeting this month.

Coconut Macaroons
Author: 
Recipe type: Dessert
Serves: 24 cookies
 
Ingredients
  • 3 large egg whites
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon fine salt
  • ¼ teaspoon cream of tartar
  • ½ cup sugar
  • 1 14-ounce package sweetened shredded coconut (about 5 cups)
Instructions
  1. Heat oven to 325° F. Line 2 baking sheets with parchment.
  2. Whisk the eggs white, vanilla, salt, and cream of tartar in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. With the machine running slowly add the sugar until dissolved and stiff peaks form, 1 to 2 minutes. Fold in the coconut, stirring until evenly combined.
  3. Using a small ice cream scoop, drop the batter in mounds (about 1 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 26 to 30 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.
Nutrition Information
Serving size: 1 cookie Calories: 97 Fat: 5 g Saturated fat: 4 g Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 12 g Sugar: 10 g Sodium: 78 mg Fiber: 2 g Protein: 1 g Cholesterol: 0
6 Weight Watchers Smart Points per cookie

Heat oven to 325° F. Line 2 baking sheets with parchment.

Whisk the eggs white, vanilla, salt, and cream of tartar in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. With the machine running slowly add the sugar until dissolved and stiff peaks form, 1 to 2 minutes. (note – I didn’t use a mixer or whip until stiff peaks and it still turned out fine. Apparently the instructions have been changed since I tore the recipe out from the magazine.)

Fold in the coconut, stirring until evenly combined.

Using a small ice cream scoop, drop the batter in mounds (about 1 tablespoons each) 1 inch apart on the prepared baking sheets.

Bake, rotating the sheets halfway through, until golden brown, 26 to 30 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.

4 Responses

  1. Jo Lambert

    These are wonderful! I have been making macaroons like this but I actually roll them in milk chocolate at the end, then let them firm up by putting them in the fridge for a while. They are so good!

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