Coconut Macaroons
Make a sweet gift of macaroons in a transparent plastic envelope with a hole punched through for a ribbon tie.
| Servings | Prep Time | Cook Time |
| 35macaroons | 40minutes | 25minutes + 15 minutes cooling |
| Servings | Prep Time |
| 35macaroons | 40minutes |
| Cook Time |
| 25minutes + 15 minutes cooling |
Ingredients
- 3 egg whites
- 1 cup granulated sugar
- 2-1/2 cups desiccated coconut
- 1 cup macademia nuts finely chopped
Portions: macaroons
Units:
|
Ingredients
Portions: macaroons
Units:
|
Instructions
- Preheat the oven to 350°F. Lightly grease 2 baking sheets. In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar, beating after each addition until peaks are glossy. Fold in coconut and nuts.
- With wet hands, roll tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until lightly golden. Cool on racks and store in an airtight container. Macaroons will keep 2 to 3 days.
Recipe Notes
Desiccated coconut, available in health-food stores and the natural-foods section of supermarkets, produces an excellent macaroon.
