Coconut Peanut Macaroons

Name: Coconut Peanut Macaroons
Total time: 20 min
Yield: 36 servings
Ingredients: 4 egg whites; ½ cup (125 mL) granulated sugar; 1 cup (250 mL) peanuts, coarsely chopped; ½ tsp (2 mL) salt; 2 ¾ cups (675 mL) sweetened coconut, flaked or shredded; 1 tsp (5 mL) vanilla

You can never have too many dessert recipes, so give Coconut Peanut Macaroons a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 74 calories, 2g of protein, and 5g of fat per serving. For 12 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals.

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Cook time

20 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

74 kcal

Calories

2 g

Protein

5 g

Fat

7 g

Carbs

Ingredients

For 36 servings

Estimated cost~€2.40 · ~€0.05/serving

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Instructions

1
Preheat oven to 350F (180C). Line 2 baking sheets with parchment paper.
2
Whisk egg whites with sugar, vanilla and salt until well combined. Stir in coconut and peanuts.Using 2 dessert spoons (as mixture is sticky), gather a heaping tablespoon (about 22 mL) of the mixture.
3
Place on baking sheet and form into a tight mound. Repeat with remaining mixture, stirring mixture in bowl occasionally. Set macaroons about 2 inches (5 cm) apart on baking sheet.
4
Bake 1 sheet at time until tops of cookies are golden brown, about 13 to 15 minutes. If macaroons aren't perfectly shaped, edges can be trimmed with scissors, if desired.
5
Remove from oven and cool for 10 minutes on baking sheet. Then remove to a rack to cool completely, about 20 minutes.