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These coconut cookies are lightly crisp on the outside and chewy on the inside. "Sometimes I make them a bit larger so I can top them with a scoop of ice cream and some strawberry sauce," jots Herbert Borland from Des Moines, Washington.
Nutritional Facts 1 serving (2 each) equals 66 calories, 3 g fat (2 g saturated fat), 0 cholesterol, 42 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
Originally published as Chewy Macaroons in Quick Cooking March/April 1998, p8
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Reviewed on Sep. 10, 2012 by sheraynamattson
I make these on a regular basis for my sons' and daughter who require a gluten-free diet; however, my other son and daughter who have normal diets also love them and request them on a regular basis!
Reviewed on Apr. 06, 2011 by confused106
These are good but they are more like meringue cookies than macaroons. I was looking for more of a traditional macaroon, but they were still quite tasty.
Reviewed on Jan. 05, 2011 by Spinmom
I love this recipe and have been making it for many years. I think they're best if you lightly toast the coconut before adding to the egg whites/sugar. It gives them a wonderful flavor but they're good either way. I also use parchment paper instead of greased baking trays. They come off so much easier and never get dark or burned on the bottom.
Reviewed on Dec. 04, 2008 by sauceen
sounds like one i am looking for,just wish it could be copied!!
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