Coconut Macaroons

Flaked coconut steals the show in this macadamia nut-studded macaroon recipe. Sprinkle with powdered sugar for a showy bite-size dessert.

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4.0 by 6 people

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  • Makes: 30 servings
  • Makes: about 30 cookies
  • Prep: 25 mins
  • Bake: 20 mins 325°F

Coconut Macaroons

Directions

  1. Preheat oven to 325 degrees F. Line a large cookie sheet with parchment paper; set aside.
  2. In a large bowl, combine coconut, macadamia nuts, sugar, flour, and salt. Stir in egg whites, lemon peel, and lemon juice. Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheet.
  3. Bake in the preheated oven for 20 to 25 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. If desired, sprinkle with powdered sugar.

From the Test Kitchen

To store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months.

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Reviews (1)

6 Ratings
428 Days Ago
These cookies aren't gluten free if they have flour in them.

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