Coconut Macaroon

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* Exported from MasterCook *

 

Coconut Macaroon

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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3 egg whites

1 teaspoon lemon juice

1 pinch salt

1/2 lb powdered sugar

1/2 teaspoon cinnamon

1/2 lb macaroon coconut

 

Whip egg whites, lemon juice and salt to a soft peak. During whipping slowly add

the sifted powdered sugar and cinnamon. Once whipped slowly incorporate coconut

using a wooden spatula. Using a pastry bag pipe little mounds onto a

parchment-lined baking sheet. Bake at 300 F for approximately 15-20 minutes.

Baking time may vary depending on the size of the macaroon. Variations: 1)

Replace half of the coconut with ground hazelnuts and finely chopped dried

bananas. 2) Concerned about tropical oils? Leave out all the coconut and flavor

the meringue (whipped egg whites) with cinnamon or other flavoring like

espresso. Pipe like little Hershey Kisses and bake at 210 F for 90 minutes or

until dry.

 

Source:

" http://www.pastrywiz.com "

Yield:

" 50 Cookies "

 

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Per Serving (excluding unknown items): 937 Calories; trace Fat (0.2% calories

from fat); 11g Protein; 228g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

300mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 0 Fat; 15

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0