Photo: Lee Harrelson; Styling: Jan Gautro
Yield:
3 dozen

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

How to Make It

Step 1

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.

Step 2

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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Ratings & Reviews

KathRS's Review

KathRS
January 04, 2014
I followed the recipe exactly. I'm sure most of you already have thought of this, but I would suggest waiting for the whole egg to come to room temperature, and THEN separating it, it's kinda miserable getting cold egg white all over your hands and then having to wait for half an hour for it to warm up. When it comes to baking I found that with 1 tsp. cookies 20 minutes was enough to bake them, and at 30 minutes they burnt. Also, if you want a chewy inside, I would go for a tablespoon per cookie, I think you could bake it for the same time since the idea is to get it golden brown on the outside/bottom, but if you want crispy cookies the teaspoon is fine. They are quite small, but they do puff up a bit while baking so they turn out to be nice "bite sized" cookies. Aside from that, they were very easy to make, and quite tasty too!