Coconut Macaroons

Coconut Macaroons

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

Prep Time



Total Time




About 3 1/2 dozen cookies

large eggs
teaspoon cream of tartar
teaspoon salt
cup granulated sugar
teaspoon almond extract
cups flaked coconut
candied cherries, each cut into halves, if desired
  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.
Makes About 3 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Egg whites will have better volume when beaten at room temperature in a bowl that is clean and dry.
Peppermint-Coconut Macaroons:
Substitute peppermint extract for the almond extract.
Know Your Coconut
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.
Betty Tip: Folding Coconut into Egg Whites
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.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 35
    • (Calories from Fat 10),
  • Total Fat 1 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 20mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 0g;
Percent Daily Value*:
    • 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.