12 Serves
45 Mins
In a large mixing bowl, whisk together the egg whites, sugar, vanilla extract, almond extract, and salt until the mixture is well combined and slightly frothy.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
63 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
275 mg / 4,700 mgSodium
274 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
3 g / 28 gSugar
49 g / 50 gSaturated Fat
15 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Fold in the shredded coconut until the flakes are evenly coated with the egg white mixture.
Line a baking sheet with aluminum foil, grease it lightly, and dust with a small amount of flour. Drop rounded tablespoons of the coconut mixture onto the prepared baking sheet.
Using damp hands, gently press your thumb into the center of each mound to create a small indentation, shaping the edges to ensure they hold their form.
Bake the macaroons in a preheated oven at 175°C for 8 to 10 minutes, or until the tips are golden brown. Remove from the oven and allow them to cool completely on a wire rack.
In a separate bowl, combine the cream cheese, sweetened condensed milk, lime zest, lime juice, and vanilla extract. Use a hand mixer to whip the ingredients until the filling is smooth and creamy.
Spoon the lime cream cheese mixture into the center of each cooled macaroon. Top each with a dried maraschino cherry and refrigerate until ready to serve.
25
g95
g20
g
Yemeni
