Ina’s Perfect recipe. We love Ina and her home cooking style!
https://www.foodnetwork.com/recipes/ina-garten/coconut-macaroons-recipe-1956354
These coconut macaroons are so easy, so simple, and so delicious.
Anticancer Method Tip:
Sugar: We swapped out the sweetened shredded coconut for unsweetened coconut. Bringing the overall sugar content down.
Fiber: Coconut does have fiber. I cup equals 4 grams of fiber. We recommend 25 grams of fiber per day, at least. Fiber helps with proper digestion and high fiber diets have been linked to lower risk of certain cancers, mainly GI cancers. Also increased fiber is good for managing a healthy weight and normal weight is good for reducing risk of cancers.
Iron: Coconut has iron in it and iron is essential for making red blood cells. Red blood cells carry oxygen to all the cells in your body. So if your red blood cells are low you may feel fatigue, shortness of breath, weakness, and elevated heart rate.
Zinc: There is a good amount of zinc in iron. Zinc is a mineral that is important in healthy immune system functioning, especially wound healing. Zinc supports normal cell division in the body.
**These may be a bit healthier of a cookie but these macaroons are still cookies and should be an occasional treat. This feels like a good day for this kind of treat!
Coconut Macaroons
Ingredients
- 14 ounces sweetened shredded coconut (we used unsweetened and still so good)
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 325 degrees F.
- Combine the shredded coconut with the condensed milk and vanilla in a bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Fold the egg whites into the coconut mixture.
- Scoop the batter out with an ice cream scoop onto sheet pans lined with parchment paper. Bake for 25 to 30 minutes, until golden brown.