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Recipe Detail Page
Coconut Almond Macaroons
Winter 2012
I love coconut, so macaroons are a favourite of mine. But not all macaroons are made with coconut. In France they’re often made with ground almonds, in Spain they’re made with hazelnuts and honey, and in India they’re made with cashews. This recipe yields unbelievably light macaroons that truly melt in your mouth.
Serves 16
3 egg whites
⅓ cup (80 mL) granulated sugar
1½ cups (375 mL) unsweetened shredded coconut
¼ tsp (1 mL) vanilla extract
¼ tsp (1 mL) lemon zest
2 tbsp (30 mL) sliced almonds
1 Preheat oven to 350°F (180°C).
2 Lightly grease a baking sheet, or cover with parchment paper.
3 In a large mixing bowl, beat egg whites with an electric mixer until light and fluffy. Gradually add sugar and continue beating until mixture holds sti& peaks.
4 Gently fold in coconut, vanilla and lemon zest just until just combined, being careful not to over-mix.
5 Using a spoon, drop about 1½ tbsp (22 mL) batter onto cookie sheet. Gently press 3 pieces of sliced almond into each cookie.
6 Bake for 12 minutes, or until macaroons are golden brown on the bottom; remove from oven. Gently run a spatula under cookies before they cool to separate them from the cookie sheet or parchment paper. Set aside to cool.
Per macaroon: 79 cal, 1 g protein, 6 g total fat (5 g saturated fat), 6 g carbohydrates, 2 g fibre,0 mg cholesterol, 13 mg sodium
Leslie Beck's Healthy Kitchen © Leslie Beck, 2012. Reprinted by permission from Penguin Group (Canada), a division of Pearson Canada Inc.
Serves 16
