Coconut Almond Macaroons
Ingredients
- 4 large egg whites
- 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 1 C. sugar
- 1/2 C. flaked sweetened coconut
- 1/4 C. finely chopped almonds
Directions
Preheat oven to 300 degrees. Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form. Add sugar, 1 Tbs. 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 degrees for 40 minutes or until dry. Cool on pans on wire racks.
Yield: 4 1/2 dozen cookies (serving size: 1 cookie, 22 calories)
