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 McCormick® Pure 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 :
"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."
"Followed directions, as written, and everything turned out perfectly! We dipped them in chocolate ganache To add to the yum! Will make them again and again!"
"These cookies are absolutely delicious! They are extremely easy to make on a moments notice. I like to half dip them in Wilton microwavable chocolate. Everyone loves them and they look beautiful as well."
"Worked out perfect as is, I used shredded coconut, as that is what I had. I did microwave a couple handfuls of chocolate chips checking at 20 sec intrivals and stirring until just melted. Than dipped some of the maccaroons and places them on parchment. Tried to let them cool, but we ate them before that could happen. They are delis with or without chocolate. I would recommend using less sugar if your coconut is sweetened, or you are using lots of chocolate."