Favorite Coconut Macaroons Recipe

4 1 4
Favorite Coconut Macaroons Recipe
Favorite Coconut Macaroons Recipe photo by Taste of Home
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Favorite Coconut Macaroons Recipe

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4 1 4
Publisher Photo
This recipe was lost in my files for more than 40 years before I uncovered it. I decided to make these macaroons for an event at the business my husband and I own...they were a hit with everyone.
Recommended: Top 10 Coconut Recipes
MAKES:
30 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min./batch

Ingredients

  • 1/2 cup egg whites (about 3)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-1/4 cups sugar
  • 3 cups sweetened shredded coconut
  • 30 red or green candied cherries, halved, optional

Directions

In a large bowl, beat the egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in coconut.
Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Top each with a candied cherry half if desired. Bake at 325° for 20-23 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container. Yield: 5 dozen.
Originally published as Coconut Macaroons in Best of Country Cookies 1999, p33

Nutritional Facts

2 each: 97 calories, 3g fat (3g saturated fat), 0 cholesterol, 55mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 1g protein.

  • 1/2 cup egg whites (about 3)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-1/4 cups sugar
  • 3 cups sweetened shredded coconut
  • 30 red or green candied cherries, halved, optional
  1. In a large bowl, beat the egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in coconut.
  2. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Top each with a candied cherry half if desired. Bake at 325° for 20-23 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container. Yield: 5 dozen.
Originally published as Coconut Macaroons in Best of Country Cookies 1999, p33

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MY REVIEW
wanttobechef User ID: 1030417 73347
Reviewed Oct. 15, 2011

"I didn't use the candied cherries. Good thing as these cookies are SWEET! If I make them again, I will cut back the sugar significantly. They were also quite crumbly."

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