Cocoanut Macaroons
From Canadian cook book, 1924
Variations: Chocolate Macaroons, Date and Nut Macaroons, Cornflake Macaroons.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
295Calories
20 gProtein
19 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories295 kcal
Protein20 g
Carbohydrates19 g
Fiber0.1 g
Sugars1 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium222 mg
Potassium252 mg
Calcium88 mg
Iron2.9 mg
Magnesium22 mg
Phosphorus298 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 69. The excerpt below is the record exactly as published.
COCOANUT MACAROONS. 1 3 egg whites. 3^ c. 1 c. fruit sugar. IT. 1 tb. cornstarch, 3^ c. 1^ c. shredded cocoanut. 3^ T. IT. vanilla.
Cook this with the app: pantry check, scaling, and the assistant.