Coconut Macaroons
José Picayo
How to Make It
Step 1
Heat oven to 325° F. Line 2 baking sheets with parchment.
Step 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.
Step 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.
lukehale99
2014-12-21T20:33:57-05:00
I love this recipe it works great every time for me. I have made it for my family 3 times already there gone in 2 days every time. I had never made meringue before and i failed the first time but i got it the next.
maggie Mae
2014-12-20T19:43:25-05:00
I made these about a year ago and they were delicious. Today I made them and the whole batch is going in the trash! What a horrible waste of coconut and my time. They were terribly dry. Seemed like over cooked coconut held together by nothing. I cooked them less time than called for but even the ones that we a nice golden brown were dry.
CharlyneMattox
2014-07-22T12:19:46-04:00
Hi readers and cooks,
After reviewing all of your comments about this recipe we made a few changes. The recipe that now appears on this page is the new and improved version. I hope you cook up a batch, have 100% success, and love them. Thanks, Charlyne
ihatecooking
2014-06-17T14:56:52-04:00
This recipe is absolute garbage. There is not enough liquid to pull the coconut together. Also, don't leave it in for more than 8 1/2 minutes or they'll burn. I learned that the hard way. Use Sally's Baking Addiction. At least you'll be guaranteed they will come out ok
stephanielvance
2014-04-14T17:59:49-04:00
This is a great recipe. One tip is to first combine the egg whites, salt, and vanilla and to add the sugar slowly AFTER the egg white mixture is foamy and glossy (just like a meringue). Then, add the coconut.
Leslieannh
2014-04-13T13:15:04-04:00
Great recipe! Used lemon 1 tsp lemon extract and about the same of lemon zest,very light and lemony.Also beat the egg mixture until almost meringue like texture then folded in coconut,delicious!
kelsichristine1
2014-03-25T11:58:35-04:00
this recipe didnt work for me at all. it just came out to one big bowl of mush. and when i tried to put it on the sheet it turned from being 12 cookies to one big coconut slush. idky i followed instructions down to the t, which isnt hard at all. it just didnt work whatsoever.
iamkemper
2014-02-08T13:21:25-05:00
I added almonds to the recipe and I used mini muffin pans to cook in made 3 dozen cookies.
msaness
2014-02-04T18:16:16-05:00
I added a 4th egg white...1 tbsp of sugar and 1/4 tsp orange extract!! TBSP scoops ...perfect!!!
klemanz
2013-09-20T06:56:00-04:00
Love this recipe. Made a few changes:
- used flaked, unsweetened coconut because that's what I had. Turned out awesome, perfectly crunchy on the outside and soft on the inside. Also a good option if you don't want super sweet macaroons, or if you're planning to dip in chocolate and add sugar anyway.
- did what everyone else said and whipped the eggs using a mixer, not a whisk
- made 2 dozen cookies instead of 16
