Peppered Coconut Macaroons – a delicious recipe with egg whites, Kosher, sugar, Flour, Fresh ground pepper, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Beat the egg whites and salt in a bowl with a handheld mixer on medium speed until frothy.
2
Add the sugar slowly and increase the speed of the mixer to high. The egg whites should become glossy and smooth. Once soft peaks have formed, add the flour, pepper and vanilla extract. Blend with mixer on low until the ingredients are incorporated.
3
Add the coconut and fold in slowly with a spatula. Cover bowl with plastic wrap and place bowl in the refrigerator overnight.
4
Preheat oven to 325 degrees. Line a baking sheet with parchment paper and spray with olive oil spray to prevent sticking. Drop tablespoons of the mixture on the sheet a few inches apart and bake for 20-22 minutes until lightly browned.
5
Let macaroons cool on the cookie sheet for two minutes before transferring to a cooling rack. Store at room temperature in an airtight container for up to two days in advance.
268
kcal
Calories
5
g
Fat
34
g
Carbs
7
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 7 ingredients. The key ingredients include: 2 Cold egg whites, 1/4 teaspoon Kosher or sea salt, 1/2 cup Baker's sugar (fine granulated sugar), 2 tablespoons Flour, and more.
Yes, Peppered 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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