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Raspberry and Coconut Macaroons

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Raspberry and Coconut Macaroons
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
129
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie129 kcal(6 %)
Protein1.27 g(1 %)
Fat4.15 g(4 %)
Carbohydrates22.66 g(15 %)
Sugar added8.38 g(34 %)
Roughage0.52 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.24 mg(2 %)
Vitamin B₆0.03 mg(2 %)
Folate1.06 μg(0 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C0.08 mg(0 %)
Potassium47.57 mg(1 %)
Calcium2.68 mg(0 %)
Magnesium6.45 mg(2 %)
Iron0.38 mg(3 %)
Iodine3.37 μg(2 %)
Zinc0.21 mg(3 %)
Saturated fatty acids3.67 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
24
Ingredients
4
large egg whites (at room temperature)
1 cup
granulated sugar
¼ teaspoon
1 teaspoon
½ cup
cake flour (sifted)
3 cups
desiccated coconut (shredded or flaked)
¾ cup

Preparation steps

1.
In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When the mixture is warm to the touch, and smooth and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for two hours, or until firm.
2.
Preheat oven to 325ºF / 165ºC. Line two standard-size 12 cup muffin tins with paper or foil liners.
3.
Place small mounds of batter in each paper liner. Make an indentation in each cookie using the bottom a 1/2 teaspoon size measuring spoon. Fill each indentation with the raspberry jam.
4.
Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool in the muffin tin for about 5 to 10 minutes. Transfer macaroons to a wire rack to cool completely. Serve.