Beaten egg whites make these macaroons light and foamy.

Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
12
Yield:
12 cookies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

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  • 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.

Nutrition Facts

91 calories; protein 1g; carbohydrates 14.8g; fat 3.5g; sodium 44.4mg. Full Nutrition
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Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/21/2010
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. Read More
(84)

Most helpful critical review

Rating: 3 stars
12/30/2009
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! Read More
(5)
122 Ratings
  • 5 star values: 84
  • 4 star values: 24
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
07/21/2010
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. Read More
(84)
Rating: 4 stars
04/05/2010
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. Read More
(47)
Rating: 4 stars
08/26/2008
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! Read More
(36)
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Rating: 5 stars
01/03/2008
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. Read More
(24)
Rating: 5 stars
05/15/2009
Absolutely delicious! Very simple recipe I used only 2 Tbsp of sugar and it was perfect! Read More
(16)
Rating: 5 stars
11/19/2010
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!! Read More
(14)
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Rating: 4 stars
02/23/2008
Great easy recipie! I added 3 squares of unsweetened bakers chocolate after I added the sugar..they turned out amazing! Read More
(13)
Rating: 4 stars
12/22/2009
Possibly one of the quickest recipes I have ever made. 5 minutes (or less) from cracking the eggs to oven. These were so simple and very good. If you like an airy sweet macaroon with a sticky tangle of coconut these are perfect. I baked on parchment for 12 minutes. Read More
(10)
Rating: 5 stars
02/03/2014
This is a winner! This made exactly 12 macaroons using a 1-Tablespoon cookie scoop. Per previous recommendations I cut the sugar in half (total 1/4 cup per batch) and I use unsweetened coconut flakes (because that's all that I had). In the next batch I will try the 1 teaspoon of almond extract and unsweetened shredded coconut. Once cooled I dipped half the macaroon into melted dark chocolate (see my photos). Let's just say that the 1st batch disappeared and now I can't wait to make a second batch. Read More
(9)
Rating: 3 stars
12/30/2009
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! Read More
(5)
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