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Coconut Macaroons
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Coconut Macaroons
Makes: 28 servings
Yield: 28 cookies
Prep: 30 mins Bake: 325°F 20 mins Stand: 30 mins
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  • user reviews (13)
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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Reviews (13)
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muffins4s wrote:

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 Abuse
eco4life1 wrote:

These 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 Abuse
mndivergirl wrote:

I 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 Abuse
btejj wrote:

These 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 Abuse
robinvclark wrote:

P.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
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