Farm Macaroons

Farm Macaroons


"This is a recipe that we made on the farm in the 30's. It is a delicious coconut macaroon."


50 m servings 42 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 42 kcal
  • 2%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour cookie sheet.
  2. In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar, and whip until stiff. Toss together flour, salt, and coconut in a separate bowl; fold into egg whites. Drop by heaping tablespoonfuls onto the prepared cookie sheet.
  3. Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.
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  1. 178 Ratings


I really liked these. I messed them up the first time because I didn't follow the instructions carefully enough. Make positively sure the egg whites are a ROOM TEMPERATURE! They won't get the co...

I was looking for a recipe that was similar to the one I used working in a bakery. This was the closest. It is a good replica to what I used to make. It comes out light and tall and not gooey li...

I just finished making these and they taste very good. I have a suggestion for those who had a hard time with the egg whites. Apparently you have to add the sugar in a steady stream on the side ...