Prep Time20m
Cook Time 20m
Ready Time 60m
Yield 18 macaroons


Nonstick cooking spray

2 egg whites

1/2 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1/3 cup sugar

2 tablespoons Pillsbury BEST Coconut Flour

1/8 teaspoon salt


Step 1

HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray.

Step 2

WHISK egg whites and vanilla in medium bowl until foamy. Add coconut, sugar, flour and salt. Stir until well blended.

Step 3

DROP by rounded teaspoonfuls onto prepared baking sheet. Bake 17 to 20 minutes or until light golden brown. Remove from baking sheet to wire rack to cool completely.

Nutritional Information Per Serving

Serving Size (2 macaroons), Calories 100 (Calories from Fat 30), Total Fat 4g (Saturated Fat 4g, Trans Fat g), Cholesterol mg, Sodium 80mg, Total Carbohydrate 15g (Dietary Fiber 2g, Sugars 12g), Protein 1g, Potassium 77mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium 2mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

doughboy doughboy
White Curve

Want To Seriously Up Your Brownie Game?

Brownies are great—and we’ve got a few ways to make them even more amazing.
Let's Do It