"Beaten egg whites make these macaroons light and foamy." — JOLLYGREEN23
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sweetened flaked coconut
I added a teaspoon of almond extract to the egg whites before mixing and only used half the sugar and these were AMAZING! Everyone was singing my praises.
these were really good!! definitely had to make some adjustments though. added about 1/4 cup to the final mixture to thicken it up a little bit. worked like a charm!! i topped them off with a white chocolate glaze and some cran-raisins.. everyone in the office went wild over them!
I doubled the recipe and easily made about 40 good-sized macaroons. I found that if I only baked them for 10 minutes instead of 12, they kept their snow-ball white look with golden brown tips. Pretty and tasty! At 12 minutes, you get a browner, chewier macaroon. Still tasty, less snowbally.
These cookies were just what I was looking for in a macaroon recipe, but they were a bit to sweet. I know I will make them again, but with a little less sugar!
WOW!!! So easy to make, and wonderful. I made these for a Christmas dinner at my Mom's, and had multiple people tell me that they are better than the traditional sticky kind. I ran out and had to make a second batch. Also, you must be making HUGE macaroons to only get a dozen. I got 18-20 making normal size cookies. Thanks.
Absolutely delicious! Very simple recipe, I used only 2 Tbsp of sugar and it was perfect!
Amazing!! Added 1 tsp of vanilla to the egg whites and didn't have sweetened coconut so I used unsweetened. After the Macaroons cooled, I dipped them in melted semi sweet chocolate!! They look amazing and taste delicious! It's a saver!!
Great easy recipie! I added 3 squares of unsweetened bakers chocolate after I added the sugar..they turned out amazing!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 31
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