12 Serves
32 Mins
16 g
22 g
11 g
Preheat your oven to 180°C and line two baking sheets with parchment paper.
Ingredients, vitamins, and health benefits
Egg White
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
303 mg / 4,700 mgSodium
322 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
19 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a large mixing bowl, whisk together the egg whites, sugar, vanilla, and salt until the mixture is well combined and slightly frothy.
Fold the shredded coconut and peanuts into the egg white mixture until evenly incorporated.
Using two dessert spoons, scoop heaping tablespoons of the mixture and place them onto the prepared baking sheets, forming tight mounds spaced 2 inches apart.
Bake one sheet at a time for 13 to 15 minutes, or until the tops of the cookies are golden brown.
Remove the baking sheet from the oven and allow the macaroons to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
Sugar
Vanilla
Salt
Shredded Coconut
Peanuts
Vitamin C
0 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
303 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
19 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31
g54
g31
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgAlcohol
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