Prep 10 mins
Cook 30 mins
Quick and delicious way to use up egg whites. Recipe source: Bon Appetit (December, 1982)
- Preheat oven to 300°F.
- Spray baking sheets with Pam (or other cooking spray).
- Beat egg whites with salt until foamy.
- Add sugar and vanilla, beating until stiff peaks form.
- Fold in coconut.
- Drop batter onto prepared baking sheets by teaspoons.
- Bake for 20-30 minutes or until light brown.
Heaven! Coconut is my absolute FAVORITE flavor and I've never ever had a macaroon recipe before! Thanks so much for posting this one...now - do you think that I could dip the cooled ones in chocolate???????
This was FABULOUS! My husband said they tasted like a toasted marshmallow, with coconut. Absoultely wonderful. I got 70 small cookies out of he batter, and I might try making them even a little smaller next time. I like the idea of popping many into my mouth. And they are pretty low points for WW too. Yummy!
sorry elle, i am not sure what i did wrong, but I will not be making these again. the batter seemed very runny, so i added more coconut (about half a cup) even then it was a bit soupy. i sort of made 'mounds' of wet coconut all over my prepared cookie sheet, as i worked the liquid ran out of the mounds and created a 'soupy' appearance on the cookie sheet. While it was baking them in the oven, the liquid bubbled up like fried eggs surrounding the cookies. when the cookies were done, the underside and batter all over the sheet was sticky and the cookies did not come appart. I guess the taste was ok, but not worth the chewing effort. sorry, I don't know what went wrong.