Coconut Macaroons...I loved them as a child. Trying to find new healthy snacks for my children.
4 large egg whites
Pinch sea salt
1/4 cup sugar (I used Truvia)
1 (8-ounce) package sweetened shredded coconut, lightly toasted
Directions
Preheat oven to 350 degrees F. Whip the egg whites until stiff.
Whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.
On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.
No comments:
Post a Comment