First Place Coconut Macaroons Recipe
- 1-1/3 cups flaked coconut
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 egg whites
- 1/2 teaspoon vanilla extract
- In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
- Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.
Reviews for First Place Coconut Macaroons
Sort By :
"These were awesome:)"
"These were great! I made them bigger than teaspoons and used rice flour to make them gluten free. They were so easy and tasty I am sure I will be making these again and again!"
"This is definitely a first place macaroon recipe. It has the best color, taste, and consistency of all I have tried; including the one on the coconut bag. One addition I make is to sub in a almond extract (just because I like that flavor); 3/4 vanilla extract and 1/4 almond extract. It also works just fine to use cooking spray instead of Crisco to grease your cookie sheets. I quadrupled the recipe and it made 65 macaroons - using a teaspoon measure to scoop each serving. I live at high altitude in Denver and did not need to do any substitutions."
"Lovely recipe... the ingredients aren't enough for the amount that it says they should yield. I doubled the recipe in hopes of having a full dessert. I ended up with 18 decent sized macaroons."
"Watch the size egg you use! After I mixed all ingredients, the batter was very runny. I noticed I had used jumbo eggs (that's all we had at the time). The recipe does not say what size eggs to use, but obviously not jumbo. I added more coconut to the runny batter and the macaroons turned out great. Next time, I'll use smaller eggs. Perhaps some clarification on the size of eggs to use would help."