Directions:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.
- In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut. Drop rounded teaspoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each. Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks. Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.25 Kcal (76 kJ) | ||
| Calories from fat | 5.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 1% | |
|---|---|---|---|
| Cholesterol | 9.32mg | 3% | |
| Sodium | 11.01mg | 0% | |
| Potassium | 7.08mg | 0% | |
| Total Carbs | 2.9g | 1% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 0.38g | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 1.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 300.24 Kcal (1257 kJ) | ||
| Calories from fat | 89.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.92g | 1% | |
|---|---|---|---|
| Cholesterol | 153.21mg | 3% | |
| Sodium | 181.15mg | 0% | |
| Potassium | 116.52mg | 0% | |
| Total Carbs | 47.68g | 1% | |
| Sugars | 43.56g | 11% | |
| Dietary Fiber | 0.71g | 0% | |
| Protein | 6.19g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.3mg | 0% | |
| Calcium | 31mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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