Small Batch Coconut Macaroons
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Six chewy coconut cookies made with one egg white. They bake until the tips are golden and cool on a rack.
Ingredients
- 1 large egg white
- 2 Tbsp sugar
- ¼ tsp vanilla
- ⅛ tsp salt
- 1 cup sweetened shredded coconut
Equipment
- mixing bowl
- baking sheet
Directions
- Heat the oven to 350°F and line a small baking tray.
- Beat the egg white with the sugar, vanilla, and salt for about 1 minute, until foamy.
- Fold in the coconut, cover and chill for 30 minutes.
- Drop heaping tablespoons of the mixture onto the tray, about an inch apart.
- Bake for 12 to 15 minutes, until the tips are golden.
- Let the macaroons rest on the tray for 5 minutes, then cool completely on a rack.
Nutrition
Serving: 27g | Calories: 91kcal | Carbohydrates: 12g | Protein: 1.3g | Fat: 4.4g | Saturated Fat: 4.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 106mg | Potassium: 68mg | Fiber: 1.5g | Sugar: 9.9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 2.3mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 cookies; egg white counted as raw egg white (one large white 33 g), sweetened shredded coconut counted as sweetened flaked coconut. Brands and portions vary, so use it only as an approximation.