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Photo: Lee Harrelson; Styling: Jan Gautro Photo by: Photo: Lee Harrelson; Styling: Jan Gautro

Coconut Macaroons

Coconut Macaroons have sweetened coconut instead of almonds and are a sweet and crisp version of this classic cookie.

Oxmoor House JANUARY 1985

  • Yield: 3 dozen

Ingredients

  • 2 egg whites
  • 1 cup sifted powdered sugar
  • 1 (3 1/2-ounce) can flaked coconut
  • 1 teaspoon vanilla extract
  • Dash of salt

Preparation

Beat egg whites (at room temperature) in a medium mixing bowl until stiff but not dry; fold in sugar, 2 tablespoons at a time. Fold in coconut, vanilla, and salt.

Drop by teaspoonfuls onto parchment-lined cookie sheets. Bake at 300° for 30 minutes. Gently remove from parchment, and cool on wire racks.

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Coconut Macaroons recipe

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