Macaroons II

Made  times
JJOHN32 19

"These cookies can be piped out using a cookie press or pastry bag, shaped into mounds or little finger logs. Nice Christmas cookies."
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servings 22 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 22 kcal
  • 1%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
  2. In a medium bowl, beat the egg whites until stiff but not dry. Fold in cornstarch. Transfer to the top of a double boiler and set over low heat.
  3. Stir in sugar and cook for about 3 to 4 minutes, until edges of mixture begin to pull away from pan. Remove from heat and stir in vanilla extract. Stir in coconut.
  4. Drop dough by spoonfuls 1 1/2 inches apart on the prepared baking sheets. Bake for 20 to 25 minutes until golden brown and firm to the touch. Cool on the pans on wire racks.



Easy recipe, but I would suggest almond extract instead of (or in addition to) the vanilla. I used both because in my mind coconut macaroons should taste almond-y. Also, these were more like m...

If served in France, you would be in the Bastille. It doesn't even resemble a macaroon!

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