Chewy Golden Coconut Macaroon Cookies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chewy Golden Coconut Macaroon Cookies

YOUR SOLIN GENERATED RECIPE

Chewy Golden Coconut Macaroon Cookies

Oven-baked coconut clusters made with whipped egg whites and vanilla protein for a chewy, toasted treat that satisfies your sweet tooth while fueling your muscles.

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NUTRITION

390kcal
Protein
46.4g
Fat
16g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg whites

0.25 cup Unsweetened shredded coconut

1 scoop Vanilla protein powder

0.5 tbsp Maple syrup

1 tsp Vanilla extract

0.25 tsp Sea salt

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PREPARATION

  • 1

    Preheat oven to 325°F and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, whisk the egg whites until they are very frothy but not quite stiff peaks.

  • 3

    Add the vanilla protein powder, shredded coconut, maple syrup, vanilla extract, and sea salt to the bowl.

  • 4

    Fold the ingredients together gently until a thick, scoopable paste forms.

  • 5

    Use a tablespoon or small cookie scoop to place 10-12 mounds onto the baking sheet.

  • 6

    Bake for 12-15 minutes until the bottoms are golden and the tops are slightly firm.

  • 7

    Let the macaroons cool completely on the tray to allow them to firm up into a chewy consistency.

Chewy Golden Coconut Macaroon Cookies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chewy Golden Coconut Macaroon Cookies

YOUR SOLIN GENERATED RECIPE

Chewy Golden Coconut Macaroon Cookies

Oven-baked coconut clusters made with whipped egg whites and vanilla protein for a chewy, toasted treat that satisfies your sweet tooth while fueling your muscles.

NUTRITION

390kcal
Protein
46.4g
Fat
16g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg whites

0.25 cup Unsweetened shredded coconut

1 scoop Vanilla protein powder

0.5 tbsp Maple syrup

1 tsp Vanilla extract

0.25 tsp Sea salt

PREPARATION

  • 1

    Preheat oven to 325°F and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, whisk the egg whites until they are very frothy but not quite stiff peaks.

  • 3

    Add the vanilla protein powder, shredded coconut, maple syrup, vanilla extract, and sea salt to the bowl.

  • 4

    Fold the ingredients together gently until a thick, scoopable paste forms.

  • 5

    Use a tablespoon or small cookie scoop to place 10-12 mounds onto the baking sheet.

  • 6

    Bake for 12-15 minutes until the bottoms are golden and the tops are slightly firm.

  • 7

    Let the macaroons cool completely on the tray to allow them to firm up into a chewy consistency.