52 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
Recipe by  JOLLYGREEN23

“Beaten egg whites make these macaroons light and foamy.”

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Adjust Servings

Original recipe yields 12 cookies



  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. Beat together the egg whites with the salt in a small bowl until it forms soft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart.
  3. Bake in preheated oven for about 12 minutes.

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Reviews (52)

Rate This Recipe


I added a teaspoon of almond extract to the egg whites before mixing and only used half the sugar and these were AMAZING! Everyone was singing my praises.



I doubled the recipe and easily made about 40 good-sized macaroons. I found that if I only baked them for 10 minutes instead of 12, they kept their snow-ball white look with golden brown tips. Pretty and tasty! At 12 minutes, you get a browner, chewier macaroon. Still tasty, less snowbally.



These cookies were just what I was looking for in a macaroon recipe, but they were a bit to sweet. I know I will make them again, but with a little less sugar!

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Amount Per Serving (12 total)

  • Calories
  • 91 cal
  • 5%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 14.8 g
  • 5%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 77 mg
  • 3%

Based on a 2,000 calorie diet



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Perfect Coconut Macaroons


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Farm Macaroons