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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
butter and flour for preparing baking sheet and foil |
1 large egg white |
1 tablespoon sugar |
1/4 teaspoon vanilla |
1/8 teaspoon almond extract |
3/4 cup sweetened flaked coconut |
Directions:
1. Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and flour foil, knocking off excess flour.
2. Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.
3. Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.
4. Each cookie contains about 74 calories and 5 grams fat. Nutritional analysis provided by Gourmet See Nutrition Data's analysis of this recipe ›
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