Coconut Macaroons

Photo by José Picayo

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Makes 42 cookies
Hands-On Time 10 min
Total Time 35 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 152 calories
- 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
March 2013

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.

Ingredients

3 large egg whites
½ teaspoon pure vanilla extract
¼ teaspoon fine salt
¼ teaspoon cream of tartar
½ cup sugar
1 14-ounce package sweetened shredded coconut (about 5 cups)

Directions

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.