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Chewy Macaroons Recipe
Chewy Macaroons Recipe photo by Taste of Home
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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.
Featured In: Top 10 Coconut Recipes
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

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

Nutritional Facts

2 each: 66 calories, 3g fat (2g saturated fat), 0 cholesterol, 42mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.

Directions

  1. 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.
  2. 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.
Originally published as Chewy Macaroons in Quick Cooking March/April 1998, p8


Reviews for Chewy Macaroons

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
sheraynamattson User ID: 4254650 47813
Reviewed Sep. 10, 2012

"I make these on a regular basis for my sons' and daughter who require a gluten-free diet; however, my other son and daughter who have normal diets also love them and request them on a regular basis!"

MY REVIEW
confused106 User ID: 4271060 21574
Reviewed Apr. 6, 2011

"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."

MY REVIEW
Spinmom User ID: 4783486 22462
Reviewed Jan. 5, 2011

"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."

MY REVIEW
sauceen User ID: 1625029 51743
Reviewed Dec. 4, 2008

"sounds like one i am looking for,just wish it could be copied!!"

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