“A great recipe that makes light and fluffy coconut macaroons.” - by MMS
Ingredients
Adjust Servings
Original recipe yields 18 servings
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- Grease two baking sheets.
- Whisk egg whites in a bowl until frothy; stir in almond extract.
- Combine coconut, sugar, flour, and salt in a large bowl.
- Lightly stir egg white mixture into coconut mixture to form a batter.
- Scoop batter by the tablespoon and drop onto prepared baking sheet.
- Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
- Transfer cookies to wire racks to cool.
Nutrition
Amount Per Serving (18 total)
- Calories
- 71 cal
- 4%
- Fat
- 3.1 g
- 5%
- Carbs
- 10.4 g
- 3%
Based on a 2,000 calorie diet
Share It
Reviews (4)
Rate This Recipe
"Yumm!! These are great! I did not use as much sugar and used whole wheat flour and they were still great. I ussually don't use whole wheat flour but I did not have all purpose. Also I used about 1/4 t..." See moreeaspoon vanilla and 1/4 teaspoon almond, and a little more coconut than what was called for!"
ltmountain
"I made these for my husband who LOVES macaroons. I on the other hand, can't stand coconut and have never tried them before (nor will I). His feedback was that the flavor was good, but he wished they w..." See moreere a little bigger and had more uniform crispiness around the outside. They are moist and look pretty. He keeps eating them though, so something must be right!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
