Coconut-Almond Macaroons (Rachel Ray)

Yield: 1 serving ( Serving Size: Makes about 20 )
Community Recipe from


  • 3 egg whites
  • 1/4 teaspoon(s) salt
  • 1/4 cup(s) sugar
  • 2 1/2 cup(s) shredded sweetened coconut
  • 1 cup(s) whole roasted almonds, chopped


  1. Whisk together egg whites and salt. Gradually sprinkle in sugar, whisking, until thick and fluffy, 2 minutes; fold in coconut and nuts. Drop rounded tablespoons onto parchment-lined baking sheet. Bake at 350 until golden, 18-20 minutes.
April 2012

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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