Coconut Macaroons

Coconut Macaroons
José Picayo
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Makes 42 cookies
preparation
10
minutes
cooking
35
minutes

Ingredients

3
large egg whites
1/2
teaspoon
pure vanilla extract
1/4
teaspoon
fine salt
1/4
teaspoon
cream of tartar
1/2
cup
sugar
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.

 

Charlyne Mattox
March 2013

Nutritional Information

  • Per Serving
  • Calories 152
  • 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
What does this mean? See Nutrition 101.

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