Coconut Caramel Latte Macaroons
Nutritional Information

Nutrition Facts: Serving Size: 48 svgs

Amount Per Serving

energykilocalories 113.88 Kcal
calcium 13.05 Milligrams
protein 1.44 Grams
carbohydrates 5.88 Grams
sugar 3.40 Grams
fiber 2.46 Grams
sodium 13.03 Milligrams
fat 10.13 Grams
saturedfat 8.76 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Nutrition Facts: Serving Size: 48 svgs

Amount Per Serving

energykilocalories 113.88 Kcal
calcium 13.05 Milligrams
protein 1.44 Grams
carbohydrates 5.88 Grams
sugar 3.40 Grams
fiber 2.46 Grams
sodium 13.03 Milligrams
fat 10.13 Grams
saturedfat 8.76 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Ingredients

  • 1/3 cup COFFEE-MATE® Caramel Latte Flavor Liquid Coffee Creamer
  • 1 teaspoon instant coffee granules
  • 1/2 cup sweetened condensed milk
  • 6 cups flaked unsweetened coconut
  • 2 large egg whites

Directions

PREHEAT oven to 350° F. Line baking sheets with parchment paper.

PLACE Coffee-mate Caramel Latte Flavor Liquid and coffee granules in a large bowl. Microwave on HIGH (100%) power for 30 seconds; stir to dissolve coffee.

ADD sweetened condensed milk; whisk to combine. Add coconut; stir well until coconut is completely coated with milk mixture.

BEAT egg whites in medium bowl until medium-firm peaks form. Fold egg whites into coconut mixture. Drop by firmly packed level tablespoon onto prepared baking sheets.

BAKE for 10 to 14 minutes or until golden on bottom. Cool on baking sheets for 1 minute. Remove to wire racks to cool completely. Drizzle with caramel sauce before serving, if desired.