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coconut macaroon


            1 Egg white

            1 T. Sugar

            ¼ tsp. Vanilla extract

            1/8 tsp. Almond extract

            ¾ c. Sweetened flaked coconut



    • Preheat oven to 300°F
    • Lightly spray baking sheet with pan spray
    • Separate egg, and use egg white only, place in medium sized bowl or stand mixer bowl with whip attachment.
    • On high speed with an electric mixer or stand mixer whip egg white, slowly add sugar as the egg is whipping.
    • Egg white mixture will form stiff peaks.
    • Fold in vanilla and almond extract then gently fold in flaked coconut.  If over mixed egg mixture will break and fall.
    • Then scoop tablespoon size macaroons onto baking sheet, leave each macaroon about 1 inch apart.
    • Bake until tops are pale golden about 15 to 20 minutes.
    • Enjoy!

Number of servings: 12

Serving Size: 1 each/ 1 tablespoon

Calories:  75

Fat Grams: 3.5