Coconut Macaroons

Recipe by Joyce Collette
READY IN: 50mins
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Line 2 baking sheets with waxed paper or foil.
  • Spray waxed paper or foil with vegetable cooking spray.
  • In medium mixing bowl, using an electric mixer set on high speed, beat egg whites with salt until frothy.
  • Gradually add confectioners sugar, beating until stiff peaks form.
  • Fold in coconut, flour, vanilla,& almond extract.
  • Using a pastry bag with a large star or using a tablespoon, pipe or drop about 1 tablespoon of batter per macaroon, 1 inch apart, onto prepared baking sheets.
  • Bake macaroons until just brown, about 20 minutes per batch.
  • Place baking sheets on wire rack, cool slightly.
  • Using spatula, transfer macaroons to rack and cool completely.
  • Serve or store in airtight containers.
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