Farm Macaroons

Farm Macaroons

Juanita 0

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

Ingredients 50 m {{adjustedServings}} servings 42 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • 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.
Tips & Tricks
Chili Chocolate Cookies

See how a dash of cayenne pepper really draws out the chocolate flavor.

Mrs. Sigg's Snickerdoodles

If you love cookies with crispy edges and soft centers, these are for you.

Rate recipe

Your rating


Reviews 157

  1. 177 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 consistency that's required if you don't. Also, unless you have a stand-up mixer, you will kill your arms. I put the mixture with the whisk attachment on my KitchenAid (on FULL BLAST) for a full 5 or 10 minutes to get the right texture. (Did I say make sure the whites should be at room temperature--LOL). Another great tool for these cookies is a cookie scoop. I don't use mine much, but it was invaluable for these. My last suggestion is to cut the amount of sugar. I used the 1 & 1/4 cup amount the first time and they were a bit too sweet (and I LOVE sweet). I reduced the sugar to a SCANT cup. Everyone loved them.


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 like other recipes with condensed milk. I was surprised to grease and flour the pan (prepare) as I have always used parchments before, but it worked very well. The macaroons must cool completely before removing and they just pop off. I dipped them in orange flavored chocolate and they were a hit! Enough to make for my daughters wedding reception. Word of caution...egg whites must be whipped in a very clean glass or metal bowl...with no oil or yolk, to get a high peak.


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 of the bowl. If you just dump it in (like I did) the bubbles in the egg whites will pop and the whole thing will be ruined. I'm going to try it again the right way!