COOKIES
20 Minute Coconut Macaroons
Contributed by Olivia Rowe
Clinical Research Coordinator
Brain & Spinal Cord Laboratory
Ingredients
2 cups shredded coconut (sweetened or unsweetened, depending on
preference)
3 egg whites
1 tsp vanilla
1/4 tsp nutmeg
Method
1. Mix egg whites, vanilla, and nutmeg with beater until thick and
"peaks" form.
2. Fold coconut in with spatula.
3. Scoop a spoonful of mixture onto a nonstick pan.
4. Bake at 350 degrees F for 15 min.
This is a recipe my grandfather and I always
made when I was a kid. It’s super easy to
make, kid-chef friendly, allergy-friendly, and
serves as a great taste of summer for those
“how is it snowing in May” days.
The inventor himself!
Photo by Brian Burns
70