Coconut Macaroons - Bakery Style
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Recipe: #24659
August 09, 2016
"Because macaroons has no flour or leaving, Jewish folk include these tasty treats as part of their Jewish holiday celebratorial meal. These homemade coconut macaroons are sweet, moist, gooey, and extra chewy, just like what you’d find at any local bakery. The secret is almond paste, which gives them an irresistible extra chewy/sticky caramel texture. Source: layersofhappiness"
Ingredients
Nutritional
- Serving Size: 1 (116.2 g)
- Calories 451.2
- Total Fat - 31.3 g
- Saturated Fat - 20.5 g
- Cholesterol - 0 mg
- Sodium - 16.4 mg
- Total Carbohydrate - 42.6 g
- Dietary Fiber - 7.5 g
- Sugars - 32.8 g
- Protein - 5.2 g
- Calcium - 66.4 mg
- Iron - 2.1 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Step 1
Preheat over to 325°F and line a large baking sheet with parchment paper.
Step 2
In a large mixing bowl, beat the egg whites until they are foamy and very frothy. Add the remaining ingredients and mix by hand with a rubber spatula until well-combined.
Step 3
Scoop macaroons using a medium cookie scoop onto a prepared baking sheet.
Step 4
Bake for 25 to 30 minutes, until golden brown and set. Cool for about 10 minutes and enjoy or store in an airtight container to keep moist.
Tips & Variations
No special items needed.
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