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"Beaten egg whites make these macaroons light and foamy."
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27 m servings 91 cals
Original recipe yields 12 servings (12 cookies)


  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. Beat together the egg whites with the salt in a small bowl until it forms soft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart.
  3. Bake in preheated oven for about 12 minutes.

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Read all reviews 81
  1. 94 Ratings

Most helpful positive review

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.

Most helpful critical review

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 wh...

Most helpful
Most positive
Least positive

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.

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. P...

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 ha...

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 l...

Great easy recipie! I added 3 squares of unsweetened bakers chocolate after I added the sugar..they turned out amazing!

Possibly one of the quickest recipes I have ever made. 5 minutes (or less) from cracking the eggs to oven. These were so simple and very good. If you like an airy, sweet macaroon with a stick...

This is a winner! This made exactly 12 macaroons using a 1-Tablespoon cookie scoop. Per previous recommendations, I cut the sugar in half (total 1/4 cup per batch) and I use unsweetened coconut ...