Coconut Macaroons – a delicious recipe with Flour, u00bc, Sugar, Egg Whites, u00bc, u00bc. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 325 degrees (F).
2
In a medium sized bowl combine flour, coconut, salt and sugar. Stir in the egg whites, vanilla and almond extract until all ingredients are combined.
3
With a cookie scoop or tablespoon, form your cookies and place them 2 inches apart on a greased/floured baking sheet. You can also line the baking sheet with parchment paper instead. Bake for 15 minutes until the edges are light brown. Transfer to a wire rack to cool.
4
While the macaroons are baking, in a small saucepan, melt the chocolate chips with the shortening over low heat while stirring constantly.
5
With a spoon or spatula, drizzle the chocolate sauce on top of the macaroons.
6
Enjoy!
430
kcal
Calories
17
g
Fat
59
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cups Flour, 2-1/2 cups Flaked Coconut, 1/4 teaspoons Salt, 2/3 cups Sugar, and more.
Yes, Coconut Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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