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Coconut-Almond Macaroons

Coconut-Almond Macaroons

Look for canned almond paste alongside other baking ingredients at your market. Take these chewy cookies on your next picnic. Serve with iced chai tea.

Cooking Light JUNE 2008

  • Yield: 32 macaroons (serving size: 1 macaroon)


  • 3 tablespoons almond paste
  • 1 teaspoon vanilla extract
  • 4 large egg whites, divided
  • 1 1/3 cups powdered sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 1/2 cups flaked sweetened coconut
  • 1/2 cup granulated sugar


1. Preheat oven to 350°.

2. Combine almond paste, 1 teaspoon vanilla, and 2 egg whites in a large bowl; beat with a mixer until well blended. Combine powdered sugar, baking powder, and salt. Add powdered sugar mixture to almond paste mixture, beating until blended. Stir in coconut.

3. Place remaining 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into coconut mixture.

4. Drop dough by level tablespoons 2 inches apart onto a baking sheet lined with parchment paper. Bake at 350° for 20 minutes or until firm. Cool in pan 2 to 3 minutes on a wire rack. Remove cookies from pan, and cool completely on wire rack.

Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 36%
  • Fat: 3.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 12.6g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 69mg
  • Calcium: 15mg

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Coconut-Almond Macaroons Recipe