You will need a pastry bag with a large star tip to form these cookies.

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Recipe Summary

Servings:
60
Yield:
5 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.

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  • In small bowl, combine sugar and cornstarch.

  • In a large metal bowl, combine egg whites with almond extract. Place the bowl over a pan of simmering water. Stir in the sugar mixture. Whip with an electric mixer until thick and stiff, about 15 minutes. Fold in coconut. Remove from heat, and let cool for 5 minutes.

  • Place mixture in a pastry bag fitted with a large star tip. Press out dough about 1 1/2 inches apart onto cookie sheets. Place 1/2 a cherry into the top of each cookie.

  • Bake for 18 to 20 minutes or until lightly colored. Let cool on baking sheets for a minute before removing to wire racks.

Nutrition Facts

40 calories; protein 0.5g 1% DV; carbohydrates 7.7g 3% DV; fat 0.9g 1% DV; cholesterolmg; sodium 17mg 1% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2002
A great recipe! My 9 year old has no problems with this one! Read More
(9)

Most helpful critical review

Rating: 1 stars
03/19/2003
This recipe is a pain. I agree with the other poster that the directions are unclear. Why tell someone to preheat the oven and then go on to direct the cook to use a double boiler for 20 minutes? my oven was on all afternoon. I also could not use the pastry bag or a cookie press. The recipe was runny and only the liquid squeezed out. It never thickened as the recipe stated. This seems like a very laborious way to make macaroons compared to all the other recipes out there. Read More
(16)
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
03/19/2003
This recipe is a pain. I agree with the other poster that the directions are unclear. Why tell someone to preheat the oven and then go on to direct the cook to use a double boiler for 20 minutes? my oven was on all afternoon. I also could not use the pastry bag or a cookie press. The recipe was runny and only the liquid squeezed out. It never thickened as the recipe stated. This seems like a very laborious way to make macaroons compared to all the other recipes out there. Read More
(16)
Rating: 5 stars
12/25/2002
A great recipe! My 9 year old has no problems with this one! Read More
(9)
Rating: 1 stars
06/02/2005
THIS WAS HONESTLY THE WORST RECIPE I HAVE EVER COOKED. Read More
(7)
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Rating: 5 stars
12/16/2007
Great recipe and very delicious! I make this one at Christmas sprinkle the tops with red and green sugar before going into the oven then dip the bottoms in melted chocolate after the macaroons have baked and cooled. Read More
(6)
Rating: 2 stars
03/19/2003
I thought the directions were not very precise. Also the step with mixing the almond extract with the egg whites needs to be defined better. Was I supposed to beat it in and make it like a merengue? Then I was unable to use the pastry bag either for some reason; had to drop it by spoonfuls. They tasted good but I was hoping for great. Read More
(5)
Rating: 4 stars
03/09/2010
I've made these twice. They're very light and airy but remind me more of a meringue cookie. Very tasty. Read More
(3)
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Rating: 5 stars
01/23/2013
Great recipe! Very easy! Used maraschino cherries instead of candied cherries & it worked as a nice substitution. Read More