A good coconut macaroon is a delicious thing: tall and mounded with crisp and crunchy outsides and soft chewy insides.
Servings: 16 Cookies
- 172 g unsweetened shredded coconut 6oz, roughly 2 2/3 cups
- 67 g sugar 2/3 cup
- 45 g all purpose flour 1/3 cup
- 120 g egg whites about 4 egg whites
Preheat oven to 325°F. Combine the coconut, sugar, and flour in a bowl.
Stir in the egg whites.
Use a cookie scoop to portion out the cookies in mounds and place the mounds on a parchment paper lined baking sheet.
Bake for 18-20 minutes or until the edges are very lightly golden brown. Let cool and enjoy!
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 13.9g | Protein: 2.1g | Fat: 9.7g | Saturated Fat: 8.3g | Cholesterol: 0.01mg | Sodium: 13mg | Potassium: 16mg | Fiber: 1.8g | Sugar: 9.3g