Makes 42 cookies| Hands-On Time: | Total Time:
- Heat oven to 325° F. Line 2 baking sheets with parchment.
- 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.
- 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.
- Per Serving
- Calories 152
- Fat 9g
- Sat Fat 8g
- Cholesterol 0mg
- Sodium 105mg
- Protein 1g
- Carbohydrate 18g
- Sugar 17g
- Fiber 1g
- Iron 0mg
- Calcium 4mg
What does this mean? See Nutrition 101 .
For a delicious upgrade, dip the bottoms of the cooled macaroons in melted bittersweet chocolate. Refrigerate on a parchment-lined baking sheet until firm, 20 to 30 minutes.