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Coconut Macaroons I

Read Reviews (7)

"You will need a pastry bag with a large star tip to form these cookies." — Minnie

Ingredients Edit and Save

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Original recipe makes 5 dozen Change Servings

2 1/2 cups shredded coconut
1 cup white sugar
6 egg whites

1 tablespoon cornstarch
1/4 teaspoon almond extract
1 1/2 cups halved red candied cherries

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Directions

Preheat oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
In small bowl, combine sugar and cornstarch.
In a large metal bowl, combine egg whites with almond extract. Place the bowl over a pan of simmering water. Stir in the sugar mixture. Whip with an electric mixer until thick and stiff, about 15 minutes. Fold in coconut. Remove from heat, and let cool for 5 minutes.
Place mixture in a pastry bag fitted with a large star tip. Press out dough about 1 1/2 inches apart onto cookie sheets. Place 1/2 a cherry into the top of each cookie.
Bake for 18 to 20 minutes or until lightly colored. Let cool on baking sheets for a minute before removing to wire racks.

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Reviews More Reviews

Most Helpful Positive Review

Dec 25, 2002

A great recipe! My 9 year old has no problems with this one!

—LYNETTE CORREA

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Most Helpful Critical Review

Mar 19, 2003

This recipe is a pain. I agree with the other poster that the directions are unclear. Why tell someone to preheat the oven and then go on to direct the cook to use a double boiler for 20 minutes? my oven was on all afternoon. I also could not use the pastry bag or a cookie press. The recipe was runny and only the liquid squeezed out. It never thickened as the recipe stated. This seems like a very laborious way to make macaroons compared to all the other recipes out there.

—TEAANDABOOK

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8 Ratings

Jun 02, 2005

THIS WAS HONESTLY THE WORST RECIPE I HAVE EVER COOKED.

—JIMMYMIKEDIS

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Dec 16, 2007

Great recipe and very delicious! I make this one at Christmas, sprinkle the tops with red and green sugar before going into the oven, then dip the bottoms in melted chocolate after the macaroons have baked and cooled.

—SLEEPYALEX

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Mar 19, 2003

I thought the directions were not very precise. Also, the step with mixing the almond extract with the egg whites needs to be defined better. Was I supposed to beat it in and make it like a merengue? Then I was unable to use the pastry bag either for some reason; had to drop it by spoonfuls. They tasted good but I was hoping for great.

—LUCYSPICE

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Mar 09, 2010

I've made these twice. They're very light and airy, but remind me more of a meringue cookie. Very tasty.

—Pam-3BoysMama

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Jan 23, 2013

Great recipe! Very easy! Used maraschino cherries instead of candied cherries & it worked as a nice substitution.

—amkasi78

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Nutrition

Calories
40 kcal
2%

Carbohydrates
7.7 g
2%

Cholesterol
0 mg
0%

Fat
0.9 g
1%

Fiber
0.3 g
1%

Protein
0.5 g
< 1%

Sodium
17 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Coconut Macaroons I

Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories: 40
Calories from Fat: 8

% Daily Value *
Total Fat 0.9g 1 %
** Saturated Fat 0.8g 4 %
Cholesterol 0mg 0 %
Sodium 17mg < 1 %
** Potassium 19mg < 1 %
Total Carbohydrates 7.7g 2 %
** Dietary Fiber 0.3g 1 %
Protein 0.5g < 1 %
Sugars 6.6g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* 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.