HealthNotes

Coconut Macaroons

• From: Eat, Drink, and Weigh Less

Ingredients

• oil or melted butter for the baking sheet

• 3 cups shredded unsweetened coconut

• 1/3 cup sugar

• pinch of salt

• 3 large or extra-large eggs

• 1 tsp pure vanilla extract

Chewy and light, these little puffs will keep for weeks if refrigerated in an airtight tin.

Directions

• 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.