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Coconut-Vanilla Macaroons

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.1965
Energy (kCal)211.602
Carbohydrates (g)42.3303
Total fats (g)0.1147
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray). | 2. In large bowl, toss coconut with sugar until evenly coated. In small bowl, combine egg whites, vanilla and salt until blended. Add to coconut mixture; blend well with spatula. | 3. On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cooking spray - - - -
    coconut 1 bag sweetened flaked - - - -
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    egg white 2 34.32 0.4818 7.194 0.1122
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    salt 1 pinch - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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