This dairy-free version of the classic coconut macaroon (which usually contains condensed milk) isn't as sweet as other versions. Held together by light-as-air egg whites, coconut is definitely the delicious star of this chewy-crisp cookie.
- Portion size 20 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Method
In bowl, whisk together egg whites, sugar and almond extract; stir in coconut and flour. Let stand until liquid is absorbed, about 5 minutes.Roll by 1 tbsp into balls. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake in 300ºF (150ºC) oven until starting to brown on top, 20 to 25 minutes. Let cool on pan on rack. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to
1 month.)
Nutritional facts Per cookie: about
- Fibre 2 g
- Sodium 11 mg
- Sugars 6 g
- Protein 1 g
- Calories 83.0
- Total fat 6 g
- Potassium 56 mg
- Saturated fat 5 g
- Total carbohydrate 8 g
%RDI
- Iron 2.0
- Folate 1.0
