Coconut-Almond Macaroons

Two classic macaroons are combined in this recipe. Almonds add crunch, while coconut gives the cookies some chewiness.

Yield: 4 1/2 dozen cookies (serving size: 1 cookie)

Ingredients

• 4  large egg whites
• 1/2  teaspoon  cream of tartar
• 1/4  teaspoon  salt
• 1  cup  sugar
• 1/2  cup  flaked sweetened coconut
• 1/4  cup  finely chopped almonds

Preparation

Preheat oven to 300°.

Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and almonds.

Cover baking sheets with parchment paper; secure with masking tape. Drop coconut mixture by level tablespoonfuls onto baking sheets. Bake at 300° for 40 minutes or until dry. Cool on pans on wire racks.

Note: Store in an airtight container.

Nutritional Information

Calories:

22 (20% from fat)

Fat:

0.5g (sat 0.3g,mono 0.2g,poly 0.0g)

Protein:

0.4g

Carbohydrate:

4.2g

Fiber:

0.1g

Cholesterol:

0.0mg

Iron:

0.0mg

Sodium:

17mg

Calcium:

1mg