Made with coconut and egg whites, these classic drop cookies are flavored with almond extract.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Grease and flour baking sheets; set aside. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.

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  • Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.

  • Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

Cherry-Topped Macaroons

Prepare as directed, pressing 1 candied cherry into top of each mound of coconut mixture on baking sheet before baking.

Chocolate-Dipped Macaroons

Prepare Coconut Macaroons as directed. Cool. Melt 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on wax paper-covered tray 30 min. or until chocolate is firm.

Nutrition Facts

71 calories; protein 0.9g; carbohydrates 10.4g; fat 3.1g; cholesterol 0mg; sodium 53.4mg. Full Nutrition
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Reviews (73)

Rating: 5 stars
11/05/2007
I've made these for several years and the only thing I do differently is to line the baking sheets with parchment. This keeps cleanup to the bare minimum and these are wonderful. They should be made in small batches as they don't retain their crispness for long but they are delicious. I forgot to add that I often use liquid egg whites for this recipe with no discernable difference. Read More
(23)
Rating: 5 stars
12/20/2007
I followed the recipe exactly and ended up with moist and delicious perfection! I dressed them up a bit by drizzing melted chocolate on some - it wasn't enough to change the flavor, but just made them look gorgeous. A favorite on the cookie tray this year! Read More
(14)
Rating: 5 stars
06/30/2008
I love coconut so was not surprised at how much I liked these. I was shocked, however, when my husband, who doesn't really like coconut, kept sneaking into the kitchen to eat them. They're so easy to prepare, are not overly sweet, and have a good texture. The only thing I changed was that I reduced the sugar to 1/2 a cup, and followed someone's advice and did half almond, half vanilla extract. They are great, and you could even fancy them up with cherry's or chocolate. Read More
(14)
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Rating: 4 stars
06/01/2008
I made these cookies a first time and it was a success, but I had replaced the almond extract by vanilla extract, and added sliced almonds. This time around I tried with almond extract and found they weren't quite good, also, they turned out big and flat! The difference I think, was that I used large eggs. This recipe is better with 4 small eggs! Read More
(8)
Rating: 5 stars
12/24/2007
These were delicious, and a hit for Christmas! I used the chocolate dipped variation, and lightly dipped just the bottoms into chocolate. They were very tasty. Read More
(7)
Rating: 5 stars
06/15/2008
Not only super easy, but super delicious and I don't care for coconut. Made these for my father-in-law for Father's Day as they are his favorite cookie. Used 1/2 almond extract and half vanilla extract for a great flavor. Read More
(7)
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Rating: 5 stars
12/12/2007
These are perfect just the way they are, don't change a thing :) Next time I think I'll dip the very bottom in some chocolate and let them set up on parchment paper. Read More
(4)
Rating: 5 stars
11/25/2007
Very good and very easy to make. These cookies taste like "Mounds" candy bar filling so I melted some chocolate and drizzled it over the tops. Read More
(4)
Rating: 5 stars
05/17/2008
These could not be easier to make or more delicious to eat. They keep extremely well in a plastic bag. Sometimes, when I'm feeling fancy, I dunk the bottoms in melted chocolate and cool on waxed paper. They are elegant enough to serve at a dinner party. Read More
(4)