Coconut Macaroons

11 review, 4.5 star(s). 91% would make again

Ready in 30 minutes

When the macaroons have cooled I sometimes coat the bottom with chocolate


2 Egg whites
1 dash Salt
1/2 tsp Vanilla
2/3 cup Sugar
1 can flaked coconut; 1 1/3 cups, 3 1/2-ounce

Original recipe makes 6 Servings



Beat egg whites with a dash of salt and the vanilla till soft peaks form. Gradually add sugar, beating till stiff. Fold in coconut.

Drop by rounded teaspoons onto greased cookie sheet. Bake in slow oven (325 degrees F) about 20 mins.

Source: "Better Homes & Gardens Cookbook 1962 Page 177"


When the macaroons are cooled I sometimes dip the bottom in chocolate

Alert editor   


They expanded a little in the oven.. But taste great!!


Calories Per Serving: 292 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I used light brown sugar and a half a capful of Myers rum, dash of nutmeg and ginger. Light and chewy yet delicate. I would use less sugar and add lemon or lime zest the next time
HoneyBronzeChef 11m ago

Somewhere between a macaroon and a meringue. Delicious and very easy.
jdriemeyer 1y ago

These have been a Christmas favorite for almost 30 years! We call them Angel kiss cloud cookies because they are not like a traditional macaroon, they are even better!!!!??
kitchengoddess72 1y ago

MAKTMom 3y ago

Super good, thank you. These were awesome with coconut but also with crushed walnuts. ?
Nwt 4y ago

Solution to the chewiness comment: bake at 320 for 18 minutes
mmarek 5y ago

These were very light and flaky. I was looking for a chewy macaroon - these weren't it. If you like light as air and sweet, you'd like these.
1MoreCreative 6y ago

Absolutely wonderful! Party favorite!
bklloyd 7y ago

I added 1/4 cup of crushed semi-sweet chocolate chips. Yummy!!
sabrinalynn 9y ago

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