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    You are in: Home / Recipes / Simple Coconut Macaroons Recipe
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    Simple Coconut Macaroons

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    5 mins

    1 hrs 30 mins

    NRG Tribe's Note:

    No sugar is needed because of the natural sweetness of the freeze dried coconut. This is a great way to use egg whites left over from shakes and other recipes that call for egg yolks. From Eat Fat, Lose Fat by Mary Enig and Sally Fallon

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    Ingredients:

    Yield:

    Macaroons

    Units: US | Metric

    • 4 egg whites
    • 1 pinch sea salt
    • 2 1/2 cups freeze dried coconut, finely cut

    Directions:

    1. 1
      Preheat oven to 300 degrees and line baking sheet with buttered parchment paper.
    2. 2
      Beat egg whites and salt in a bowl to stiff peaks.
    3. 3
      Fold in enough coconut so mixture forms balls but not so much that mixture becomes crumbly.
    4. 4
      Place balls on baking sheet and bake for 30 minutes.
    5. 5
      Reduce oven temp to 200 degrees and bake for another hour until balls are chewy.
    6. 6
      Bake for several hours more if you like them crispy.
    7. 7
      Remove from oven and let cool completely before removing them from parchment paper.
    8. 8
      Store in an airtight container.

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    Nutritional Facts for Simple Coconut Macaroons

    Serving Size: 1 (366 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 82.2
     
    Calories from Fat 49
    60%
    Total Fat 5.5 g
    8%
    Saturated Fat 4.8 g
    24%
    Cholesterol 0.0 mg
    0%
    Sodium 93.9 mg
    3%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 0.7 g
    2%
    Sugars 6.7 g
    27%
    Protein 1.4 g
    2%

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