- 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
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"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. ?"
"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."