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Coconut Macaroons

Coconut Macaroons created by Yummybread

Light and sweet!

Ready In:
50mins
Serves:
Units:

ingredients

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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  1. campergirls3
    I just finished making these for my Christmas cookie trays and followed the directions exactly. they are light, fluffy and chewy. YUMMY!! I will add a cherry on top and drizzle with melted chocolate for a festive flair.
    Reply
  2. spreadnjoy
    I dunno if I did something wrong ar if I just didn't care for these. They came out too chewy, but when I tried to cook them longer they just darkened, but stayed the same gooey, chewy consistancy. My mom and my husband thought that they were tastey, with a light coconuty taste. I guess it was just me...
    Reply
  3. Yummybread
    Coconut Macaroons Created by Yummybread
    Reply
  4. Yummybread
    This is pretty good : ) I ran out of vanilla extract, so I excluded it from the recipe and it still tasted great.
    Reply
  5. Joyce Collette
    Light and sweet!
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