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Coconut Macaroons

Western.Chefs's picture
Ingredients
  Egg whites 4
  Salt 1⁄4 Teaspoon
  Vanilla 3⁄4 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Canned flaked coconut 7 Ounce
Directions

Preheat oven to 325° F.
Beat egg whites with salt, vanilla, and almond extract until soft peaks form.
Add sugar gradually, about 2 tablespoons at a time, and continue beating until stiff peaks form.
Fold in coconut.
Drop by rounded teaspoonfuls onto greased baking sheets, spacing cookies about 2" apart.
Bake 18-20 minutes until very delicately browned and firm to the touch.
Cool briefly on sheets (just until macaroons can be lifted without losing their shape), then transfer to wire racks to cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut
Preparation Time: 
20 Minutes
Servings: 
4

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