Giant Coconut Macaroons
ACTIVE: 30 minutes TOTAL: 1 hour 20 minutes
For supersize sensations, use an ice cream scoop to create these macaroon marvels.
4 egg whites
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
; teaspoon salt
1; cups sugar
1 14-ounce package flaked coconut
1. Preheat oven to 325°F. Line two extra-large baking sheets with parchment paper; set aside.
In an extra-large mixing bowl, beat egg whites, vanilla, cream of tartar and salt with an
electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, about
1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently stir in coconut,
half at a time.
2. Use a 2-inch-diameter ice cream scoop (#20 scoop or about 3 tablespoons) to drop
mixture into mounds on the prepared cookie sheets, leaving about 1 inch between mounds.
Place baking sheets on separate oven racks. Bake for 20 minutes. Turn off oven; let cookies
dry in oven for 30 minutes. Transfer cookies to a wire rack and let cool.
Calories 106, Fat 5g (sat 4g), Cholesterol 0mg, Fiber 1g, Total sugars 14g, Protein 1g,
Tip: If you do not have a #20 scoop, use a ¼-cup dry measure. Scoop a scant ¼ cup
coconut mixture for each mound. Use a spoon to form rounded mounds.