4 1/2 dozen cookies (serving size: 1 cookie)

Two classic macaroons are combined in this recipe. Almonds add crunch, while coconut gives the cookies some chewiness.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and almonds.

Step 3

Cover baking sheets with parchment paper; secure with masking tape. Drop coconut mixture by level tablespoonfuls onto baking sheets. Bake at 300° for 40 minutes or until dry. Cool on pans on wire racks.

Step 4

Note: Store in an airtight container.

Ratings & Reviews

addictive & delicious

June 01, 2015
A cross between a meringue and a traditional macaroon, these are so delicious! Very easy to make, too.  I had lots of eggs whites left from making ice creams (which mostly use yolks only), and these are a terrific way to use them up.  My husband asked me to hide them so he didn't eat them all!

peanut3149's Review

December 09, 2012
I am not typically a macaroon fan (my husband is) but these are fantastic. Very light, airy, delicate. I drizzled melted chocolate over them to provide additional flavor and texture contrast. I would definitely make them again. Oh, and my husband loved them.

amirecipes's Review

December 21, 2009
Just made these for a Christmas party and they exceeded expectations...this is the first flourless macaroon I've made and there's no going back...light, nutty and delightfully chewy. Thanks Cooking Light :)

SeaIsleSue's Review

November 23, 2008
Ummm, I was expecting a true Macaroon recipe, but it was more like air.. It was an alright taste, but not what I thought a Macaroon (that I know) would taste like. I will continue to search the site for the macaroon taste i'm expecting. Thanks...love your site

BellaAnn's Review

November 08, 2008
I am not skilled in beating egg whites, but had no problem. Perhaps other reviewer was right and had cold egg whites. Also, I used a metal wire beater with my Kitchen Aid mixer. I dumped all the sugar in at once still no problem. I did not use parchment paper, I just greased my pans. (I use the alum thick air layer pans). Since the batter makes more than one pan worth. I baked cookies in batches and the egg white batter did get a bit watery (weepy?) while waiting 40 minutes but I beat it a bit and cookies turned out fine. I am experimenting now..using Splenda and trying half Splenda half sugar and skipping the coconut too for a change. I can't stop eating them!!