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Coconut Macaroons

Makes: 28 servings Yield: 28 cookies
Prep 30 mins Bake 325°F 20 mins Stand 30 mins
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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