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READY IN 27 mins

Macaroons

Read Reviews (49)

"Beaten egg whites make these macaroons light and foamy." — JOLLYGREEN23

Ingredients Edit and Save

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All about Eggs

Original recipe makes 12 cookies Change Servings

2 egg whites
1 pinch salt

1/2 cup white sugar
2 cups sweetened flaked coconut

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Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
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.
Bake in preheated oven for about 12 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 12 mins
READY IN 27 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 21, 2010

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.

—RenoRissa

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Most Helpful Critical Review

Dec 30, 2009

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 white chocolate glaze and some cran-raisins.. everyone in the office went wild over them!

—Callie

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59 Ratings

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Apr 05, 2010

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. Pretty and tasty! At 12 minutes, you get a browner, chewier macaroon. Still tasty, less snowbally.

—KatyPurviance

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Aug 26, 2008

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!

—larkspur

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Jan 03, 2008

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 had to make a second batch. Also, you must be making HUGE macaroons to only get a dozen. I got 18-20 making normal size cookies. Thanks.

—Kandy

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May 15, 2009

Absolutely delicious! Very simple recipe, I used only 2 Tbsp of sugar and it was perfect!

—Fit&Healthy Mom

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Nov 19, 2010

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 look amazing and taste delicious! It's a saver!!

—Munki

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Feb 23, 2008

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

—Toya

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Nutrition

Calories
91 kcal
5%

Carbohydrates
14.8 g
5%

Cholesterol
0 mg
0%

Fat
3.5 g
5%

Fiber
1.2 g
5%

Protein
1 g
2%

Sodium
77 mg
3%

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

Nutritional Information

Macaroons

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 91
Calories from Fat: 31

% Daily Value *
Total Fat 3.5g 5 %
Saturated Fat 3.3g 16 %
Cholesterol 0mg 0 %
Sodium 77mg 3 %
Potassium 54mg 2 %
Total Carbohydrates 14.8g 5 %
Dietary Fiber 1.2g 5 %
Protein 1g 2 %
Sugars 12.9g
Vitamin A 0 %
Vitamin C 0 %
Calcium < 1 %
Iron 2 %
Thiamin < 1 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium 2 %
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.