Cocoanut Macaroons

While not a completely guilt free cookie, macaroons tend to be a tad bit better because they do not use the whole egg, just the white.  Make sure that you beat the whites to stiff peaks, and that your oven is not too hot.  Otherwise you will end up with flat and very rubbery cookies.

Cocoanut Macaroons

2 egg whites

1 cup sugar

1/2 tsp. vanilla

1/2 cup cocoanut

2 cups Rice Flakes (try Corn Flakes or Rice Krispies)

Beat egg whites until stiff, fold in sugar gradually, then add vanilla.  Gently fold in cocoanut and Rice Flakes.  Drop by tablespoonfuls on lightly oiled cookie sheet.  Bake in a slow oven (300F.) for 15 to 20 minutes, or until crisp and delicately brown.  Makes 1 1/2 dozen macaroons.

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