WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Coconut Macaroons

Looking for a tropical twist in dessert? Then check out these delicious coconut cookies topped with cherries.

Save and Share

false

( 4 Ratings)

4 Ratings

5 Stars

4 Stars 50%

3 Stars 50%

2 Stars

1 Stars

Member Reviews ( 1 )

f148af59-59a1-4144-93aa-92a471f0140d

Prep Time 1 hr 55 min
Total Time 2 hr 25 min
Servings 42

Ingredients

3: large eggs

1/4: teaspoon cream of tartar

1/8: teaspoon salt

3/4: cup granulated sugar

1/4: teaspoon almond extract

2: cups flaked coconut

9: candied cherries, each cut into halves, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 About 30 minutes before making macaroons, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the yolks from the whites. (Save egg yolks for another recipe.)
2 In a clean large bowl, place the egg whites, and let stand at room temperature up to 30 minutes.*
3 Heat the oven to 300°F. Line cookie sheets with a sheet of foil or cooking parchment paper.
4 Add the cream of tartar and salt to the egg whites. Beat with an electric mixer on high speed until foamy. Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy--do not underbeat. Pour into a medium bowl.
5 Sprinkle the almond extract and coconut over egg white mixture. With a rubber spatula, cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning the batter over. Rotate the bowl a quarter turn, and repeat this down-across-up motion. Continue folding just until ingredients are blended.
6 For each cookie, scoop a teaspoonful of dough, using a tableware spoon, and push it onto a lined cookie sheet with another spoon or rubber spatula, placing cookies 1 inch apart. Place 1 cherry piece on each cookie.
7 Bake 20 to 25 minutes or just until edges are light brown. Cool on cookie sheets 10 minutes, then remove cookies from foil to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.

EXPERT TIPS

Expert Tips

Egg whites will have better volume when beaten at room temperature in a bowl that is clean and dry.

Substitute peppermint extract for the almond extract.

Two kinds of sweetened coconut are flaked or shredded. Flaked coconut is thin, flat pieces (left) and shredded is long, thin pieces and has more texture. In most recipes you can use either, depending on your personal preference.

With a rubber spatula, cut down vertically through the batter, slide spatula across bottom and up the side to turn the batter over. Continue folding just until coconut is evenly distributed.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 35
Calories from Fat: 10),

% Daily Value

Total Fat: 1 1/2g; 1 1/2%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 20mg; 20%;
Total Carbohydrate: 5g; 5%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 1 of 1 Reviews View All

Posted 11/19/2011 3:01:47 PM REPORT ABUSE mconley1 said:

Rating:

I made festive macaroons first; they where better. These are lite, airy; but they stuck to the tin foil and fell apart trying to get them off the foil:(. These have more of a meringe texture, the flavor was good, not as dense as the festive macaroons.

This reply was: Helpful Inspiring