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First Place Coconut Macaroons Recipe
First Place Coconut Macaroons Recipe photo by Taste of Home

First Place Coconut Macaroons Recipe

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4.5 53
Publisher Photo
THESE COOKIES earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that the recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck Shawana, Wisconsin
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 9 servings

Ingredients

  • 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

Nutritional Facts

1 macaroons equals 108 calories, 5 g fat (4 g saturated fat), 0 cholesterol, 81 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
  2. 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.
Originally published as Coconut Macaroons in Reminisce Extra August 1996, p47

Nutritional Facts

1 macaroons equals 108 calories, 5 g fat (4 g saturated fat), 0 cholesterol, 81 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for First Place Coconut Macaroons

AVERAGE RATING
   (54)
RATING DISTRIBUTION
5 Star
 (44)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Mar. 19, 2015

"Anyone looking for something quick and easy to do with those 2 yolks? Whisk them in a microwave-safe bowl, add a tiny drop or two of cooking sherry (optional) a knob of butter, a tbls or two of milk, whisk and microwave for 30 seconds; whisk again and microwave for another 15-20 seconds until the desired consistency is reached. On two halves of toasted, buttered muffin or bagel that makes a terrific breakfast or lunch for one. I've done it - you'll like it.

The macaroons, by the way, are perfect and so quick and easy to make, I'll be having that scrambled egg with 2 yolks often. ?"

MY REVIEW
Reviewed Mar. 3, 2015

"These were awesome:)"

MY REVIEW
Reviewed Feb. 28, 2015

"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!"

MY REVIEW
Reviewed Dec. 29, 2014

"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."

MY REVIEW
Reviewed Oct. 4, 2014

"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."

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