Total Time
35mins
Prep 10 mins
Cook 25 mins

Delicious, easy-to-make macaroons. These will fast become a family favorite.

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper.
  2. In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
  3. Refrigerate one half hour.
  4. Drop batter by rounded teaspoons (approximately 1 inch apart) on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.).
  5. Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.
Most Helpful

5 5

These are so good and I love how easy they were to make. I didnt have almond extract at home so I added extra vanilla, (I had a bottle of Pure Mexican Vanilla that I bought in Mexico), I also whipped the egg whites till they were stiff, and they came out yummy. I did forget them in the frig overnight but they still came out perfect, thanks for sharing.

5 5

These are really easy. I left out the almond extract as I didn't have any and added a little extra vanilla of which I used alcohol free. I also found they would fall apart with egg replacer so I added a couple more eggs using less liquid (mine is a dry egg replacer). Additionally I added some honey as well which may have helped them stay together. But they turned out fine.

5 5

I thought these were easy to make and tasted good, but they were way to sweet and sticky for me. I'm glad I tried them though.