Coconut MacaroonsContributed by: Catherine Hanley, authorCoconut Macaroons
DirectionsStep 1Preheat oven to 350°. Grease 2 baking sheets, set aside.In a bowl combine salt and egg whites and whip on high speed until soft peaks begin to form. Add vanilla and very gradually add sugar, beating constantly until stiff peaks form. Fold in coconut. Step 2Drop meringue by tablespoonfuls 2" apart onto prepared baking sheets. Bake in oven about 20 minutes or until lightly browned.Cool 1 minute, then carefully remove from baking sheets. Macaroons can be stored up to 2 weeks in airtight container. Makes 20 macaroons. |
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Ratings & Comments (3)
3 Reviews 
Carol Anne Miller April 17, 2012
I have tried almost a dozen recipes looking for the perfect coconut macaroon....and found it in this recipe. Perfection! I do use a Silpat to ensure the lovely bottom browned crunchy part lifts off completely.
Michelle December 22, 2012
20 mins is WAY too long! Start checking by at least 8. This recipe isn't good, I'll continue to look for a better one.
Susan December 24, 2012
My husband has been trying different macaroon recipes for years; trying to fine 'the one'. I made these a month ago to use up some about to expire Bob's fine coconut & voila- he loved them. Thank you!
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