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- Preheat oven to 325F. Line two large cookie sheets with parchment paper. In a large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Fold in coconut.
- Using an ice cream scoop with 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28 cookies.
From the Test Kitchen
For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60 cookies.
Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.
Nutrition facts are given for large cookies.
Nutrition Facts (Coconut Macaroons)
- Per serving:
- 106 kcal cal.,
- 5 g fat
- (4 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 56 mg sodium,
- 15 g carb.,
- 1 g fiber,
- 14 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet