Coconut Macaroons

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5 users rated this recipe an average rating of 5.0
  • Makes: 30 servings
  • Yields: about 30 cookies
  • Prep: 25 mins
  • Bake: 20 mins 325°F
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Coconut Macaroons
Ingredients
2
cups flaked coconut
3/4
2/3
cup sugar
1/4
teaspoon salt
3
egg whites, lightly beaten
1
tablespoon lemon juice
 
Powdered sugar (optional)
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.

Related Categories
Chocolate Desserts, Cookies, Desserts
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