First-Place Coconut Macaroons
Total TimePrep: 10 min. Bake: 20 min./batch
Makesabout 1-1/2 dozen
- 1-1/3 cups sweetened shredded coconut
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- In a small bowl, combine the coconut, sugar, flour and salt. Add 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.
Nutrition Facts1 cookie: 54 calories, 2g fat (2g saturated fat), 0 cholesterol, 41mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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Dec 16, 2018
I lived in a small town in NJ when I was a child. A quaint little place, there was one butcher's shop with sawdust on the floor and one bakery that had the most glorious display of goodies. Of all their creations, I loved the macaroons the best. Some memories never go away - you brought me back to the 1950s.. thank you.
Dec 13, 2018
These are very good. I quadrupled the recipe, as it doesn't make very many, but only used 7 egg whites and they were easier to bake and kept their form. We like ours with a cherry on top and the bottom dipped in chocolate, but they are good just plain also.
May 15, 2018
I made it just as is, and did NOT whip the egg whites. Turned out delicious. They spread a bit on the bottom, but I'm thinking if I would have beaten the egg whites, they would of held their form better. I put spoonful's on plain parchment paper on a Pampered Chef baking stone and they came off easily. Whipped or not whipped, I think they are awesome. Next time I will try whipping them. They made one dozen cookies for me.
Apr 28, 2018
Good recipe. Anyone whose ever made these kinds of cookies knows you need to whip the egg whites. Unsure why people get mad about that. I made it Keto style with unsweetened coconut, coconut flour and stevia. Came out just like your photo and they taste great. Thank you for the recipe!
Apr 26, 2018
Just made these for the first time...wow!! FanTASTIC!! I can tell I'll quadruple the recipe...and NEVER buy them again!! May 4th...have made them 3 times...now ready to make a quadruple batch. You DO NOT need to whip the whites! I use unsweetened flakes, but organic sugar. I take Ghirardelli choc, melt it with a tad of oconut oil...dip the bottoms, and drizzle on top...everyone loves them!!
Apr 25, 2018
This would be great if you edited to include whipping the egg whites! Otherwise it doesn't work at all.
Mar 30, 2018
These were perfect . If you like coconut , you'll love these . It's a great Passover desert because it has no leaven . My only complaint is it has too many calories. Lol . I would like to eat the whole batch , but I have to have a little discipline.
Mar 30, 2018
A tiny bit sweeter than I prefer and doesn’t make nearly enough. Will make again and will try dipping the bottoms in chocolate although that will probably mean they will all be eaten at once! Yummy.
Feb 19, 2018
I wish I could show you a picture of how beautiful these came out! Followed the recipe exactly using large eggs, not XL, and decided to just do an even dozen. They baked for 24 minutes at 325?F. They smell amazing and taste is so good!
Jan 12, 2018
I don't know what I did wrong but these did not turn out very well. Used sweetened flaked coconut instead of the shredded and extra large egg whites because that's what I had on hand. They spread out (bottom of cookie) on the baking sheet and were impossible to get off the GREASED baking sheet. Maybe too much egg white? Anyone else have this problem? Good taste, though!