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Chewy Macaroons Recipe
Chewy Macaroons Recipe photo by Taste of Home

Chewy Macaroons Recipe

Publisher Photo
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.
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

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.

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

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.

Reviews for Chewy Macaroons

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
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
Reviewed Dec. 4, 2008

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

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