Chewy and light, these little puffs will keep for weeks if refrigerated in an airtight tin.
- oil or melted butter for the baking sheet
- 3 cups shredded unsweetened coconut
- 1/3 cup sugar
- pinch of salt
- 3 large or extra-large eggs
- 1 tsp pure vanilla extract
- Preheat the oven to 350F. Lightly oil a baking sheet or line it with parchment paper.
- Combine the coconut, sugar, and salt in a medium-size bowl, and mix until well combined.
- Place the eggs and vanilla in another medium-size bowl, and beat at high speed with an electric mixer or a whisk for about 3 minutes, or until the eggs become a pale, creamy foam.
- Add the eggs to the coconut mixture, and combine thoroughly.
- Drop by rounded teaspoons onto the prepared baking sheet and bake on the center rack of the oven for 15 minutes, or until golden on the tops and edges.
- Carefully remove the macaroons from the baking sheet and transfer to a wire rack. Cool completely before serving.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Cooking Tip: You will get slightly more volume if you use extra-large eggs. This recipe can be successfully multiplied to make larger quantities.
Calories from Fat 88 (66%)
(16%)Total Fat 10g
(42%)Saturated Fat 8g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 9g
(9%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.