Light and Fluffy Coconut Macaroons Recipe - Allrecipes.com
Light and Fluffy Coconut Macaroons Recipe
  • READY IN 35 mins

Light and Fluffy Coconut Macaroons

Recipe by  

"A great recipe that makes light and fluffy coconut macaroons."

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease two baking sheets.
  3. Whisk egg whites in a bowl until frothy; stir in almond extract.
  4. Combine coconut, sugar, flour, and salt in a large bowl.
  5. Lightly stir egg white mixture into coconut mixture to form a batter.
  6. Scoop batter by the tablespoon and drop onto prepared baking sheet.
  7. Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
  8. Transfer cookies to wire racks to cool.
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Reviews More Reviews

May 16, 2012

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 teaspoon vanilla and 1/4 teaspoon almond, and a little more coconut than what was called for!

 
Oct 27, 2012

Taste great and low fat. Egg White! I added a couple TBSP of smashed almond. yummy!

 

10 Ratings

Nov 18, 2012

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 were 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!

 
Mar 17, 2014

These were really good and not too sweet! I followed the recipe as written, except that I used a food processor and added 1/4 tsp. each of almond and vanilla extracts and about 1/3 cup of almonds. I baked them on parchment paper in a 350 degree oven for 18 minutes. Afterwards, when they were cool, I melted semi-sweet chocolate with a very small amount of shortening and drizzled it on top of each macaroon. They were slightly crisp on the outside and chewy on the inside.

 
Dec 14, 2012

I made these exactly as written and they were both beautiful and delicious. I grew up eating coconut macaroons from a can at Passover time, and these are better and so easy. I used a melon baller to make pretty little mounds. Yummmm!

 
Jul 07, 2014

This recipe is so easy and really delicious! They would taste even better dipped in chocolate. I would make them again!

 
Feb 03, 2014

Super simple to whip up & tasty too!

 
Jan 03, 2014

I rated this five stars as I don't like coconut macaroons but these tasted great. HOWEVER MINE BURNED ON THE BOTTOM AT 15 minutes SO WATCH THEM VERY CLOSELY.. you might have to reduce cooking time.

 

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Nutrition

  • Calories
  • 71 kcal
  • 4%
  • Carbohydrates
  • 10.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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