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Coconut Macaroons

Coconut Macaroons
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Makes 42 cookies| Hands-On Time: | Total Time:


  • 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)


  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.
By March, 2013

Nutritional Information

  • 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 .

Quick Tip

Chocolate bar
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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.