Serves: 12
Total Calories: 120
1. Heat oven to 325°F. Grease and lightly flour cookie sheet. In medium bowl, beat egg whites until frothy. Add sugar, flour, salt and almond extract mix well. Stir in coconut. Drop dough by tablespoonfuls 2 inches apart onto greased and floured cookie sheet.
2. Bake at 325°F. for 13 to 17 minutes or until set and light golden brown. Immediately remove from cookie sheet.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 90 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 4 g 20% * Cholesterol: 0 mg 0% * Sodium: 50 mg 2% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 1 g 2% * Sugars: 10 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1/2 Fat or 1 Carbohydrate, 1/2 Fat
See Cook's Note: Tips for Making Drop Cookies
This Coconut Macaroons recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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