Total Time
50mins
Prep 30 mins
Cook 20 mins

Taken from Novartis "Tastes of the World" Diversity Cookbook

Ingredients Nutrition

  • 1 13 cups coconut
  • 13 cup sugar
  • 3 tablespoons flour
  • 18 teaspoon salt
  • 2 egg whites
  • 12 teaspoon almond extract

Directions

  1. Mix coconut, sugar, flour and salt.
  2. Stir in egg whites and almond extract.
  3. Drop from teaspoon onto a lightly greased baking sheet.
  4. Bake at 325 degrees for 20 minutes, or until edges are golden brown.
  5. Remove immediately.

Reviews

(3)
Most Helpful

these were too almondy and they had kind of a strange texture. I will not make these again

skykaren1219 April 16, 2009

I followed the recipe as written and was delighted. I've never made macaroons but they are very easy. It's a very wet dough. I used a 18/8 cookie scoop and got 11 beautiful cookies. Lastly, I used parchment paper. Thanks for posting!

LaJuneBug August 03, 2008

The quintessential macaroon. They're like fluffy coconut clouds on the inside, crunchy and sweet on the outside. Exactly what I was searching for! I did use 1 3/4 cups coconut instead just to use up the last of the bag and am glad I did. Next time I might drizzle some dark chocolate over the top for a change, but this macaroon really doesn't need any extra flavor.

RZ1234 February 10, 2008

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