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Coconut Macaroons with Raspberry Topping
Serves 30 |
Prep Time 10 minutes |
Cook Time 16 minutes
Ingredients
Directions
Preheat oven to 400°. Line two baking sheets with baking parchment paper. Combine all the ingredients and mix thoroughly. Set aside for 5 minutes so the coconut can absorb the liquids. The batter will be thick but not sticky. Drop batter by the teaspoonfuls in mounds on the paper. Form the cookies into peaks with your fingers. Bake until the coconut begins to brown, about 16 minutes. Remove and allow to cool and set. When cool, place 1/4 teaspoon of organic raspberry jam or preserves on top of each macaroon.
Nutritional Info
Per serving:
58 Calories,
2g Fat (34% calories from fat),
1g Protein,
9g Carbohydrate,
0g Fiber,
0mg Cholesterol,
42mg Sodium
Related Recipes
American, Condiments, Dessert & Pastry, Edensoy, Low Fat, Low Sodium, Macrobiotic, Sweeteners, Vegan, Whole Grain
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