Coconut Macaroons I

Coconut Macaroons I

7

"You will need a pastry bag with a large star tip to form these cookies."

Ingredients

servings 40 cals
Serving size has been adjusted!

Original recipe yields 60 servings

Adjust

Nutrition

  • Calories:
  • 40 kcal
  • 2%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
  2. In small bowl, combine sugar and cornstarch.
  3. In a large metal bowl, combine egg whites with almond extract. Place the bowl over a pan of simmering water. Stir in the sugar mixture. Whip with an electric mixer until thick and stiff, about 15 minutes. Fold in coconut. Remove from heat, and let cool for 5 minutes.
  4. Place mixture in a pastry bag fitted with a large star tip. Press out dough about 1 1/2 inches apart onto cookie sheets. Place 1/2 a cherry into the top of each cookie.
  5. Bake for 18 to 20 minutes or until lightly colored. Let cool on baking sheets for a minute before removing to wire racks.
  • profile image

Your rating

Cancel
Submit

Reviews

7
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe is a pain. I agree with the other poster that the directions are unclear. Why tell someone to preheat the oven and then go on to direct the cook to use a double boiler for 20 minut...

A great recipe! My 9 year old has no problems with this one!

THIS WAS HONESTLY THE WORST RECIPE I HAVE EVER COOKED.

Great recipe and very delicious! I make this one at Christmas, sprinkle the tops with red and green sugar before going into the oven, then dip the bottoms in melted chocolate after the macaroon...

I thought the directions were not very precise. Also, the step with mixing the almond extract with the egg whites needs to be defined better. Was I supposed to beat it in and make it like a mere...

I've made these twice. They're very light and airy, but remind me more of a meringue cookie. Very tasty.

Great recipe! Very easy! Used maraschino cherries instead of candied cherries & it worked as a nice substitution.