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

Recipe by Oxmoor House January 1985

Gallery

Lee Harrelson; Styling: Jan Gautro

Recipe Summary

Yield:
3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Oxmoor House Homestyle Recipes

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