Farm Macaroons

Farm Macaroons

158

"This is a recipe that we made on the farm in the 30's. It is a delicious coconut macaroon."
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Ingredients

50 m servings 42 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 42 kcal
  • 2%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 28 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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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour cookie sheet.
  2. In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar, and whip until stiff. Toss together flour, salt, and coconut in a separate bowl; fold into egg whites. Drop by heaping tablespoonfuls onto the prepared cookie sheet.
  3. Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.

Reviews

158
  1. 178 Ratings

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Most helpful positive review

I really liked these. I messed them up the first time because I didn't follow the instructions carefully enough. Make positively sure the egg whites are a ROOM TEMPERATURE! They won't get the co...

Most helpful critical review

either i messed up or this recipe is not for newbie cooks.

I really liked these. I messed them up the first time because I didn't follow the instructions carefully enough. Make positively sure the egg whites are a ROOM TEMPERATURE! They won't get the co...

I was looking for a recipe that was similar to the one I used working in a bakery. This was the closest. It is a good replica to what I used to make. It comes out light and tall and not gooey li...

I just finished making these and they taste very good. I have a suggestion for those who had a hard time with the egg whites. Apparently you have to add the sugar in a steady stream on the side ...

These were delicious! I upped the amount of coconut to 3 cups for more chewiness and I lined the pan with waxed paper before dropping the cookie dough onto the cookie sheets. Very easy clean-up ...

I have made two batches of these in as many days and everyone loves them, most of all, me! I did tweak the recipe just a bit, as follows; -egg whites at room temperature -1 c. of sugar not 1 1/...

Very nice little cookie, but definitely not a traditional macaroon. It's good, light and very sweet. I cut the recipe in half and that made more than enough little cookies. These really didn't ...

I love these cookies...much lighter than condensed-milk macaroons, with a great consistency. I replaced 1/2 cup of coconut with 1/2 cup of coarsely ground toasted almonds and it tasted fantasti...

One word..."FABULOUS"! This was my first attempt at making macaroons of any kind and they came out absolutely delicious. Shape can be improved and probably should use a little bit less sugar b...

Wow- this was the first macaroon recipie I've ever made- and I must admit, I was a little worried..now, as I sit here munching on one of the most heavenly cookies ever, I wonder why I was worrie...