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    You are in: Home / Recipes / Coconut Macaroon Cookie Recipe
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    Coconut Macaroon Cookie Recipe

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 15, 2007

    • on May 27, 2007

      I made these for a bridal shower my wife was hosting. I found them very easy to make and the results were exceptional. The flavours were amazing!

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    • on July 17, 2006

      I've been looking for a diabetes-friendly recipe and decided to try this with 1/3 cup sugar, which was just right. Although the texture was slightly sticky for me, I loved the toasted coconut and Will be making these again! Thanks for an easy, low carb treat.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2006

      These were great - though I'm not sure I cooked mine for long enought. They came out of the oven all puffed up and lovely but as soon as they hit the cold air they shrivelled quite a bit. The shrivelling didn't affect the taste and I'll make them again but cook for a while longer and maybe let them cool in the oven.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2006

      These were very good, I left out the coconut and vanilla extract and just use 1-1/2 teaspoons almond extract. These are very sweet, so you might want to cut the sugar down just slightly. Thanks Rita...Kitten

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    Nutritional Facts for Coconut Macaroon Cookie Recipe

    Serving Size: 1 (20 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 68.2
     
    Calories from Fat 18
    26%
    Total Fat 2.0 g
    3%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 46.9 mg
    1%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 0.2 g
    1%
    Sugars 11.0 g
    44%
    Protein 0.7 g
    1%

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