Search thousands of recipes reviewed by home cooks like you.

Coconut Macaroons I

Coconut Macaroons I

Minnie

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 60 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

TEAANDABOOK
16
3/19/2003

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 minutes? my oven was on all afternoon. I also could not use the pastry bag or a cookie press. The recipe was runny and only the liquid squeezed out. It never thickened as the recipe stated. This seems like a very laborious way to make macaroons compared to all the other recipes out there.

LYNETTE CORREA
9
12/25/2002

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

JIMMYMIKEDIS
7
6/2/2005

THIS WAS HONESTLY THE WORST RECIPE I HAVE EVER COOKED.