Dianna’s Macaroons

Macaroons originated in Italy and were introduced to France in the 16th century. They are often associated with French patisseries.

This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Dianna’s Macaroons

Cooking Method: Baking Cuisine: International Courses: Anytime, Dessert, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 15 min Rest Time 30 min Total Time 1 hr 5 mins

Servings: 12 Calories: 1800

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Shredded coconut
• 1 can Condensed milk
• 1 teaspoon Vanilla extract
• 2 large Egg whites
• ¹⁄₄ cup Granulated sugar
• ¹⁄₈ pinch Salt

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a large bowl, combine the shredded coconut, condensed milk, and vanilla extract. Mix well.
3. In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the granulated sugar and salt while continuing to beat.
4. Gently fold the beaten egg whites into the coconut mixture until well combined.
5. Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
6. Bake for 15 minutes or until the macaroons are golden brown.
7. Remove from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
8. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 15g5%

Sugars 12g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.