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Mandelbrot cookies on a plate with toasted coconut macaroons
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Coconut Macaroons

Course: Dessert
Cuisine: Jewish
Servings: 16

Ingredients

  • 3 large egg whites
  • 1/2 cup of sugar
  • 1/4 teaspoon of salt
  • 1 package 14 ounces of sweetened flaked coconut (5 1/2 cups)

Instructions

  • In a large bowl, whisk the egg whites, sugar, and salt until frothy.
  • With a fork, stir in the coconut flakes until moistened.
  • Drop mixture in packed level spoons onto the prepared sheet.
  • Cookies will not spread. Bake until lightly golden, 25-30 minutes.

Notes

Original recipe found on marthastewart.com, Everyday Foods, April 2004.