Coconut Peanut Macaroons – a delicious recipe with egg whites, granulated sugar, vanilla, salt, coconut, peanuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Preheat oven to 350u00b0F (180u00b0C). Line 2 baking sheets with parchment paper.
2
2. Whisk egg whites with sugar, vanilla and salt until well combined. Stir in coconut and peanuts.
3
3. Using 2 dessert spoons (as mixture is sticky), gather a heaping tablespoon (about 22 mL) of the mixture. Place on baking sheet and form into a tight mound. Repeat with remaining mixture, stirring mixture in bowl occasionally. Set macaroons about 2 inches (5 cm) apart on baking sheet.
4
4. Bake 1 sheet at time until tops of cookies are golden brown, about 13 to 15 minutes. If macaroons aren't perfectly shaped, edges can be trimmed with scissors, if desired.
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5. Remove from oven and cool for 10 minutes on baking sheet. Then remove to a rack to cool completely, about 20 minutes.
449
kcal
Calories
28
g
Fat
32
g
Carbs
22
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 6 ingredients. The key ingredients include: 4 egg whites, 1/2 cup granulated sugar, 1 teaspoon vanilla, 1/2 teaspoon salt, and more.
Yes, Coconut Peanut 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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