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    You are in: Home / Recipes / Coconut-Almond Macaroons Recipe
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    Coconut-Almond Macaroons

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    What's Cooking?'s Note:

    Chewy, flavorful cookies for Passover that are not excessively sweet. They are dense and full of flavor. Try dipping them in chocolate for an extra decadent treat. I prefer them with date sugar, which is more nutritious than cane sugar. They are gluten-free and non-gebrokts.

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    Ingredients:

    Yield:

    macaroons

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F.
    2. 2
      Mix all dry ingredients well in a medium bowl.
    3. 3
      In a separate bowl combine egg whites, cream of tartar and coconut (or almond) extract. Beat them with a standing mixer or electric hand mixer until they form stiff peaks.
    4. 4
      Gently fold the dry ingredients into the wet ingredients, stirring softly until all ingredients are combined.
    5. 5
      Place one tablespoon at a time onto a baking sheet lined with parchment paper, leaving 2 inches in between macaroons. Flatten the top of each macaroon slightly with the back of a spoon or with your fingers. Press one whole almond into the top of each cookie if you desire.
    6. 6
      Cook for 15 minutes or until they are becoming slightly browned around the edges and are dry to the touch. Allow to cool before eating.

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    Ratings & Reviews:

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    Nutritional Facts for Coconut-Almond Macaroons

    Serving Size: 1 (342 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 117.9
     
    Calories from Fat 74
    63%
    Total Fat 8.3 g
    12%
    Saturated Fat 2.4 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 34.8 mg
    1%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 1.9 g
    7%
    Sugars 6.4 g
    25%
    Protein 3.3 g
    6%

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