Crispy Baked Coconut Macaroons

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Jan. 12, 2010


Egg whites 4
Cream of tartar 1 Pinch (If Not Using A Copper Bowl)
Sugar 3/4 Cup (12 tbs)
Shredded coconut 12 Ounce (4 Cups / 1 Package)


1. Preheat oven to 200º F.

2. Line 2 baking pans with parchment paper.

3. In a stand mixer with the whisk attachment; beat the egg whites with the cream of tartar for about 5 minutes until medium peaks are reached.

4. Gradually add sugar and continue to beat for 2 minutes until stiff peaks formed.

5. Add coconut into the egg whites.

6. Into a pastry bag fitted with a 1/2” tip, spoon the mixture.

7. Pipe rounds onto prepared pans 2” round and 1” high.

8. Bake for about 3 hours, until they feel hard and dry to the touch; ff they start browning too quickly, reduce oven temp.

9. Let them cool on a rack, and store in an airtight container.

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Recipe Summary

Difficulty Level: Easy
Cook Time: 180 Minutes
Ready In: 180 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1842Calories from Fat 955

 % Daily Value*

Total Fat 114 g175.4%

Saturated Fat 101 g505%

Trans Fat 0 g


Sodium 260 mg10.83%

Total Carbohydrates 203 g67.7%

Dietary Fiber 30 g120%

Sugars 171 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet