This is a recipe that we made on the farm in the 30's. It is a delicious coconut macaroon.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour cookie sheet.

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  • In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar, and whip until stiff. Toss together flour, salt, and coconut in a separate bowl; fold into egg whites. Drop by heaping tablespoonfuls onto the prepared cookie sheet.

  • Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

42 calories; 1.1 g total fat; 0 mg cholesterol; 28 mg sodium. 7.7 g carbohydrates; 0.5 g protein; Full Nutrition

Reviews (166)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2003
I really liked these. I messed them up the first time because I didn't follow the instructions carefully enough. Make positively sure the egg whites are a ROOM TEMPERATURE! They won't get the consistency that's required if you don't. Also unless you have a stand-up mixer you will kill your arms. I put the mixture with the whisk attachment on my KitchenAid (on FULL BLAST) for a full 5 or 10 minutes to get the right texture. (Did I say make sure the whites should be at room temperature--LOL). Another great tool for these cookies is a cookie scoop. I don't use mine much but it was invaluable for these. My last suggestion is to cut the amount of sugar. I used the 1 & 1/4 cup amount the first time and they were a bit too sweet (and I LOVE sweet). I reduced the sugar to a SCANT cup. Everyone loved them. Read More
(108)

Most helpful critical review

Rating: 3 stars
06/23/2010
I have to say these tasted a lot better than the last Macaroon recipe I used from this site called "Coconut Macaroons" but the consistency was not right. I added extra coconut to try and help it but they were way too soft & needed probably an extra 1/4 cup of flour and 1 cup of extra coconut. My egg whites were very large that may be part of the reason but still I think something needs to be adjusted. The flavor was very good though I dipped them in dark chocolate and for some I drizzled it over the top. I have to say WITH modifications I will consider making this again but for the recipe on it's own I have to give it 3 stars....sorry. Read More
(5)
188 Ratings
  • 5 star values: 106
  • 4 star values: 41
  • 3 star values: 18
  • 2 star values: 12
  • 1 star values: 11
Rating: 5 stars
12/21/2003
I really liked these. I messed them up the first time because I didn't follow the instructions carefully enough. Make positively sure the egg whites are a ROOM TEMPERATURE! They won't get the consistency that's required if you don't. Also unless you have a stand-up mixer you will kill your arms. I put the mixture with the whisk attachment on my KitchenAid (on FULL BLAST) for a full 5 or 10 minutes to get the right texture. (Did I say make sure the whites should be at room temperature--LOL). Another great tool for these cookies is a cookie scoop. I don't use mine much but it was invaluable for these. My last suggestion is to cut the amount of sugar. I used the 1 & 1/4 cup amount the first time and they were a bit too sweet (and I LOVE sweet). I reduced the sugar to a SCANT cup. Everyone loved them. Read More
(108)
Rating: 5 stars
12/21/2003
I really liked these. I messed them up the first time because I didn't follow the instructions carefully enough. Make positively sure the egg whites are a ROOM TEMPERATURE! They won't get the consistency that's required if you don't. Also unless you have a stand-up mixer you will kill your arms. I put the mixture with the whisk attachment on my KitchenAid (on FULL BLAST) for a full 5 or 10 minutes to get the right texture. (Did I say make sure the whites should be at room temperature--LOL). Another great tool for these cookies is a cookie scoop. I don't use mine much but it was invaluable for these. My last suggestion is to cut the amount of sugar. I used the 1 & 1/4 cup amount the first time and they were a bit too sweet (and I LOVE sweet). I reduced the sugar to a SCANT cup. Everyone loved them. Read More
(108)
Rating: 5 stars
03/25/2006
I was looking for a recipe that was similar to the one I used working in a bakery. This was the closest. It is a good replica to what I used to make. It comes out light and tall and not gooey like other recipes with condensed milk. I was surprised to grease and flour the pan (prepare) as I have always used parchments before but it worked very well. The macaroons must cool completely before removing and they just pop off. I dipped them in orange flavored chocolate and they were a hit! Enough to make for my daughters wedding reception. Word of caution...egg whites must be whipped in a very clean glass or metal bowl...with no oil or yolk to get a high peak. Read More
(88)
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Rating: 4 stars
11/10/2003
I just finished making these and they taste very good. I have a suggestion for those who had a hard time with the egg whites. Apparently you have to add the sugar in a steady stream on the side of the bowl. If you just dump it in (like I did) the bubbles in the egg whites will pop and the whole thing will be ruined. I'm going to try it again the right way! Read More
(78)
Rating: 5 stars
12/21/2003
These were delicious! I upped the amount of coconut to 3 cups for more chewiness and I lined the pan with waxed paper before dropping the cookie dough onto the cookie sheets. Very easy clean-up and saved the grease and flour step. Be sure to let the cookies completely cool before trying to remove them. They'll just peel off the waxed paper. Read More
(57)
Rating: 5 stars
01/31/2006
I have made two batches of these in as many days and everyone loves them most of all me! I did tweak the recipe just a bit as follows; -egg whites at room temperature -1 c. of sugar not 1 1/4 -I used unsweetened coconut -I doubled the almond extract -I added the extracts after the whites were whipped to stiff peaks -I refrigerated the batter for about 1 hr. before putting the cookies on ungreased parchment paper to bake -I got 20 cookies out of one recipe and took the full 20 min. to bake them at 300. HOPE YOU LIKE THEM AS MUCH AS WE DO! Read More
(38)
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Rating: 4 stars
08/05/2010
Very nice little cookie but definitely not a traditional macaroon. It's good light and very sweet. I cut the recipe in half and that made more than enough little cookies. These really didn't brown even after I raised the oven temp. to 325. I'm not sure I'd even want them to - next time I'll put a cherry in the center and make these at Xmas time. Read More
(27)
Rating: 5 stars
09/29/2003
I love these cookies...much lighter than condensed-milk macaroons with a great consistency. I replaced 1/2 cup of coconut with 1/2 cup of coarsely ground toasted almonds and it tasted fantastic! I also toast the coconut before adding it to enhance to flavor. However...this recipe does NOT make 48 servings...I barely got half that using heaping tablespoons of batter. Highly recommended! Read More
(18)
Rating: 5 stars
08/19/2003
Wow- this was the first macaroon recipie I've ever made- and I must admit I was a little worried..now as I sit here munching on one of the most heavenly cookies ever I wonder why I was worried! Crispy on the outside chewy in the center- they turn out a little more flat than I expected but who cares when they taste so good!! Read More
(16)
Rating: 5 stars
05/14/2006
One word..."FABULOUS"! This was my first attempt at making macaroons of any kind and they came out absolutely delicious. Shape can be improved and probably should use a little bit less sugar but nonetheless crunchy on the outside with chewy and moist center. I whipped the egg whites in a small steel pot (took a good 15 minutes or so by hand) used only vanilla extract and substituted creme of tartar for 3x the amount of lemon juice. I was careful to fold in the dry ingredients into the stiff egg white and sugar mixture. While baking my spooned heapfuls stayed airy but became quite a bit flatter. So after about 8 minutes of baking I removed the pan and using 2 spoons reshaped them. Maybe I will try to chill the mixture a little bit next time to see if shape holds better. Although my macaroons do not quite look like the store bought macaroons I'd say mine came out tasting nicer. I'll definitely use this recipe again! Read More
(16)
Rating: 3 stars
06/23/2010
I have to say these tasted a lot better than the last Macaroon recipe I used from this site called "Coconut Macaroons" but the consistency was not right. I added extra coconut to try and help it but they were way too soft & needed probably an extra 1/4 cup of flour and 1 cup of extra coconut. My egg whites were very large that may be part of the reason but still I think something needs to be adjusted. The flavor was very good though I dipped them in dark chocolate and for some I drizzled it over the top. I have to say WITH modifications I will consider making this again but for the recipe on it's own I have to give it 3 stars....sorry. Read More
(5)