Giant Coconut Macaroons

For supersize sensations, use an ice cream scoop to create these macaroon marvels.

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3.5 by 3 people

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  • Makes: about 28 cookies
  • Prep: 30 mins
  • Bake: 20 mins 325°F
  • Stand: 30 mins

Giant Coconut Macaroons

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3.5 by 3 people

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Directions

  1. Preheat oven to 325 degrees F. Line two extra-large cookie sheets with parchment paper; set aside. In an extra-large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently stir in coconut, half at a time.
  2. Use a 2-inch-diameter ice cream scoop (#20 scoop or about 3 tablespoons)* to drop mixture into mounds on the prepared cookie sheets, leaving about 1 inch between mounds. Place cookie sheets on separate oven racks. Bake in the preheated oven for 20 minutes. Turn off oven; let cookies dry in oven for 30 minutes. Transfer cookies to a wire rack and let cool.

From the Test Kitchen

*Tip:

If you do not have a #20 scoop, use a 1/4-cup dry measure. Scoop a scant 1/4 cup coconut mixture for each mound. Use a spoon to form rounded mounds.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Smaller Cookies:

Preheat oven to 325 degrees F. Drop mixture from a teaspoon into small mounds on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes or until cookies are lightly browned. Cool as above. Makes about 60 cookies.

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Nutrition Facts (Giant Coconut Macaroons)

  • Per serving:
  • 106 kcal ,
  • 5 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 56 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 14 g sugar ,
  • 1 g pro.
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