Macaroons II

2
JJOHN32 13

"These cookies can be piped out using a cookie press or pastry bag, shaped into mounds or little finger logs. Nice Christmas cookies."

Ingredients {{adjustedServings}} servings 22 cals

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 22 kcal
  • 1%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
  2. In a medium bowl, beat the egg whites until stiff but not dry. Fold in cornstarch. Transfer to the top of a double boiler and set over low heat.
  3. Stir in sugar and cook for about 3 to 4 minutes, until edges of mixture begin to pull away from pan. Remove from heat and stir in vanilla extract. Stir in coconut.
  4. Drop dough by spoonfuls 1 1/2 inches apart on the prepared baking sheets. Bake for 20 to 25 minutes until golden brown and firm to the touch. Cool on the pans on wire racks.
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Reviews 2

  1. 3 Ratings

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MIsmiley
8/24/2008

Easy recipe, but I would suggest almond extract instead of (or in addition to) the vanilla. I used both because in my mind coconut macaroons should taste almond-y. Also, these were more like merangues with coconut in them. For a chewier, more macaroon-like cookie, use more coconut! With those changes, I'd rate these a 4-star cookie.

pauld14
11/28/2011

If served in France, you would be in the Bastille. It doesn't even resemble a macaroon!