Recipe by MMS
"A great recipe that makes light and fluffy coconut macaroons."
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1 (7 ounce) package
Yumm!! These are great! I did not use as much sugar and used whole wheat flour and they were still great. I ussually don't use whole wheat flour but I did not have all purpose. Also I used about 1/4 teaspoon vanilla and 1/4 teaspoon almond, and a little more coconut than what was called for!
I made these for my husband who LOVES macaroons. I on the other hand, can't stand coconut and have never tried them before (nor will I). His feedback was that the flavor was good, but he wished they were a little bigger and had more uniform crispiness around the outside. They are moist and look pretty. He keeps eating them though, so something must be right!
Taste great and low fat. Egg White! I added a couple TBSP of smashed almond. yummy!
Super simple to whip up & tasty too!
I rated this five stars as I don't like coconut macaroons but these tasted great. HOWEVER MINE BURNED ON THE BOTTOM AT 15 minutes SO WATCH THEM VERY CLOSELY.. you might have to reduce cooking time.
So easy to make and so delicious. They were a huge hit at a recent dinner party. Only problem is that they're hard to stop eating.
I made these exactly as written and they were both beautiful and delicious. I grew up eating coconut macaroons from a can at Passover time, and these are better and so easy. I used a melon baller to make pretty little mounds. Yummmm!
* Percent Daily Values are based on a 2,000 calorie diet.
Light and Fluffy Coconut Macaroons
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 28
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