This classic coconut macaroon recipe is super simple – just mix a few ingredients into a single mixing bowl, use a rounded 1/2 tablespoon to divvy up the dough, pop the pans in the oven, and 20 minutes later you have a delicious miniature treat.

Two hints for this recipe:

1. Save the two egg yolks left over from separating the eggs for this recipe – you’ll need them for the next recipe I post!

2. Try to use a more rounded 1/2 tablespoon (in black below) rather than a flatter 1/2 tablespoon (in white below). This will help you create a taller, rounder macaroon.

Recipe:

Makes approximately 32 cookies

Instructions:

Preheat oven to 325 degrees F. with two racks centered. Grease two cookie sheets. Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract. Drop by 1/2 tablespoon-fulls onto cookie sheets. Bake for 20 minutes. Immediately transfer macaroons from cookie sheets to wire racks to cool completely.

Nutritional Information (per macaroon):

Calories: 33

Fat: 2.0 g

Saturated Fat: 1.8 g

Carbohydrates: 3.5 g

Protein: 0.5 g