Ingredients for Cherry Coconut Macaroons 1 Ww Point
- 2 large egg whites
- pinch salt
- 1/2 cup granulated sugar
- All Purpose Flour
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup dried cherries
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How to Make Cherry Coconut Macaroons 1 Ww Point
- Preheat oven to 325°F (165°C).
- Line two baking sheets with parchment paper and lightly grease with cooking spray.
- In a medium bowl, whisk together 2 large egg whites and a pinch of salt.
- Beat with an electric mixer on low speed until foamy, about 1 minute.
- Gradually add 1/2 cup granulated sugar, increasing mixer speed to medium-high until stiff, glossy peaks form.
- Gently fold in 1 cup sweetened shredded coconut, 1/2 cup dried cherries (chopped), and 1 teaspoon vanilla extract.
- Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the macaroons cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy 2 cookies per serving (1 WW point).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
35g
Fat
12g
Carbs
3g