Macaroons II

 Made  times
JJOHN32 22

"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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Ingredients

servings 22 cals
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Original recipe yields 36 servings

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Nutrition

  • 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.

Directions

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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.

Reviews

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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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