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Coconut Macaroons
Ingredients
-
4
egg whites
-
1
teaspoon vanilla
-
1/4
teaspoon cream of tartar
-
1/8
teaspoon salt
-
1 1/3
cups sugar
-
1
14 ounce package flaked coconut
Directions
1. 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.
2. 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
- Variation Note: For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60 cookies.
- Storage Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.
- Note Nutrition facts are given for large cookies.
Nutrition Facts
(Coconut Macaroons)
- Servings Per Recipe 28,
- Calories 106,
- Protein (gm) 1,
- Carbohydrate (gm) 15,
- Fat, total (gm) 5,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 14,
- Sodium (mg) 56,
- Percent Daily Values are based on a 2,000 calorie diet
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They are so yummy and I got rave reviews on them :) Gotta whip the heck out of the egg whites and definitely cut back on the sugar if you're using sweetened coconut flakes. I drizzled melted dark chocolate on top or dipped half of it in chocolate :)
12/20/2011 12:48:19 PM Report AbuseThese are not macaroons, they are meringues! Macaroons are denser and richer than these cookies. When you beat egg whites to form stiff peaks it's a meringue. This recipe should definitely be renamed, because it's misleading.
12/15/2011 08:46:41 PM Report AbuseI should have read the reviews ahead of time. I used sweetened coconut and the sugar. They didn't turn out and got very dark. Looks like I will try a different recipe.
12/4/2011 03:24:18 PM Report AbuseThese are absolutely the bomb. This is the first recipe that I tried that had you whip the egg whites. These are the best macaroons I have ever eaten. My son couldnt stop eating them
9/11/2011 11:10:56 PM Report AbuseP.S. Use a 14-oz bag of sweetened, flaked coconut and 1 cup sugar (not 1 1/3 cup). I have not tried to double the recipe (just made a batch then one right after it). Have to make sure that your egg whites are whipped up firmly before adding the coconut too. Good luck - these are the BEST!
12/22/2010 10:47:52 AM Report Abuse