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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 57
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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
   (58)
RATING DISTRIBUTION
5 Star
 (47)
4 Star
 (7)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Jun. 6, 2015

"The first time I made this recipe It didn't come out too well then I discovered that the recipe has omitted a step. You have to beat the egg whites to a soft peak before you add them to the coconut, then the recipe came out great."

MY REVIEW
Reviewed Jun. 6, 2015

"These are a favorite of my 9 year old son (I use less sugar for him, he still loves them!)."

MY REVIEW
Reviewed May. 28, 2015

"These came out perfect. They did not run, I even whipped the egg whites not knowing not to. I did use a silpat liner on my pan maybe that's why they didn't run? They are lovely morsels!! I did only get 14 cookies though. Will double next time."

MY REVIEW
Reviewed Apr. 10, 2015

"These were too sweet for me."

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. ?"

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