Rating: 3 stars
1235 Ratings
  • 1 star values: 183
  • 2 star values: 403
  • 3 star values: 226
  • 4 star values: 173
  • 5 star values: 250

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Victor Schrager

Recipe Summary

hands-on:
30 mins
total:
2 hrs 5 mins
Yield:
Makes 32 macaroons
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 325° F.

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  • In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.

  • Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.

  • Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

  • When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.

Nutrition Facts

112 calories; fat 7g; saturated fat 5g; cholesterol 0mg; sodium 54mg; protein 1g; carbohydrates 14g; sugars 11g; fiber 1g; iron 0mg; calcium 2mg.
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