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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 KitchenNote:
- 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)
- Servings Per Recipe 28,
- cal. (kcal) 106,
- Fat, total (g) 5,
- chol. (mg) 0,
- sat. fat (g) 4,
- carb. (g) 15,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- fiber (g) 1,
- sugar (g) 14,
- pro. (g) 1,
- vit. A (IU) 0,
- vit. C (mg) 0,
- sodium (mg) 56,
- calcium (mg) 0,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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