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Chewy Macaroons Recipe

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These coconut cookies are lightly crisp on the outside and chewy on the inside. "Sometimes I make them a bit larger so I can top them with a scoop of ice cream and some strawberry sauce," jots Herbert Borland from Des Moines, Washington.

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Chewy Macaroons Recipe

Prep: 15 min. Bake: 25 min.

Yield: 12 Servings

15 25 40

Ingredients

2 egg whites
1/2 teaspoon vanilla extract
Pinch salt
6 tablespoons sugar
1 cup flaked coconut

Directions

In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut.
Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks. Yield: about 2 dozen.

Nutritional Facts 1 serving (2 each) equals 66 calories, 3 g fat (2 g saturated fat), 0 cholesterol, 42 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Originally published as Chewy Macaroons in Quick Cooking March/April 1998, p8

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Reviews for Chewy Macaroons (3)

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Chewy Macaroons

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Reviewed on Apr. 06, 2011 by confused106

These are good but they are more like meringue cookies than macaroons. I was looking for more of a traditional macaroon, but they were still quite tasty.

Reviewed on Jan. 05, 2011 by Spinmom

I love this recipe and have been making it for many years. I think they're best if you lightly toast the coconut before adding to the egg whites/sugar. It gives them a wonderful flavor but they're good either way. I also use parchment paper instead of greased baking trays. They come off so much easier and never get dark or burned on the bottom.