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Popcorn Macaroons

Popcorn Macaroons

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This is a wonderful macaroon recipe! We recommend a sugar substitute that is heat stable using a sweetener such as sucralose or acesulfame potassium.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 8 kcal
  • < 1%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Place popped popcorn into a food processor or blender; grind into small kernels.
  2. In a large bowl, whip egg whites until frothy. Add baking powder, salt and cream of tartar; continue whipping to stiff peaks. Gradually mix in the sugar substitute. Fold in the popcorn pieces. Drop by teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on cookie sheets before removing.
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When I saw this recipe, I was scared by the bad reviews, but it looked so interesting that I had to give it a try anyways! Something in the ingredients is way off, so after reading the other reviews, I changed the recipe in the following ways: I used 3 cups of air-popped and then ground popcorn. I added 1/2 tsp. of vanilla to the egg whites, as well as 1 tsp. of sugar. I baked them just as instructed. These cookies, while not "the best!" were pretty tasty! And with only 8 calories each, they are a simple, tasty dessert/snack. This is a fun recipe, and I hope that this review helps others to try and enjoy it as well!


I was a bit confused if the "2 cups popped popcorn" was to be measured before or after processing it. Two unprocessed cups were not enough, so I doubled it. Also not sure about the artifical sweetener...2 regular measured tablespoons? This was the first recipe I used artificial sweeteners so I don't know the proper measurements on it. (anyways they ended up in the trash, they were to sweet) I'm willing to try them again with proper instructions though.


These have potential, but they need a lot of adjustments. You definitely need to measure the popcorn AFTER processing it. Mine weren't really sweet at all, and the end result was more meringue than macaroon. I think they could be good with the right mixture of spices and possibly some vanilla or almond extract. I'll keep experimenting when I have leftover popcorn.