Coconut Macaroons

coconut-macaroons
Photo by José Picayo
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  • Makes 42 cookies
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    Nutritional Information

    Per Serving

    • Calories 152 calories
    • Fat 9 g
    • Sat Fat 8 g
    • Cholesterol 0 mg
    • Sodium 105 mg
    • Protein 1 g
    • Carbohydrate 18 g
    • Sugar 17 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 4 mg

Ingredients

  1. Check 3 large egg whites
  2. Check 1/2teaspoon pure vanilla extract
  3. Check 1/4teaspoon fine salt
  4. Check 1/4teaspoon cream of tartar
  5. Check 1/2cup sugar
  6. Check 1 14-ounce package sweetened shredded coconut (about 5 cups)

Directions

  1. Heat oven to 325° F. Line 2 baking sheets with parchment.
  2. Whisk the eggs white, vanilla, salt, and cream of tartar in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. With the machine running slowly add the sugar until dissolved and stiff peaks form, 1 to 2 minutes. Fold in the coconut, stirring until evenly combined.
  3. Using a small ice cream scoop, drop the batter in mounds (about 1 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 26 to 30 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.