Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Coconut-Cereal Macaroons
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- Level: Easy
- Total: 1 hr 30 min
- Active: 35 min
- Yield: About 20 macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 119
- Total Fat
- 6 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 67 mg
- Level: Easy
- Total: 1 hr 30 min
- Active: 35 min
- Yield: About 20 macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 119
- Total Fat
- 6 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 67 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray. Whisk the egg whites, sugar, vanilla and salt in a large bowl until frothy. Fold in the coconut and cornflakes until combined. Scoop heaping tablespoonfuls of the coconut mixture, packing it tightly with your fingers, and arrange 1 to 2 inches apart on the prepared pan. Form each into a pyramid shape.
- Bake until the macaroons are slightly firm and golden brown, 25 to 35 minutes. Let cool completely on the pan.
- Meanwhile, combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave until melted, about 2 minutes, stirring halfway through. Let cool slightly.
- Dip the bottoms of the macaroons in the chocolate, letting the excess drip back into the bowl. Sprinkle the chocolate with the edible silver nonpareils. Transfer the macaroons to a large plate or baking sheet and refrigerate until the chocolate is set, at least 30 minutes.
