Coconut Macaroon Cookies

User Rating 4.5 Star Rating (8 Reviews) write a review

By Diana Rattray, About.com Guide

See More About

Scroll down to see more coconut cookie recipes.

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients:

2 egg whites
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla extract
3 cups flaked coconut
1/4 cup all-purpose flour

Preparation:

Grease and flour baking sheets and preheat oven to 300°.

In a small bowl with hand-held mixer, beat egg whites and salt at high speed until soft peaks form. Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved. This will take a few minutes after each addition of sugar. (Whites should be in stiff glossy peaks by the time you're done.) Beat in vanilla. With a rubber spatula, fold in coconut and flour.

Drop coconut by teaspoonfuls about an inch apart onto the prepared baking sheets. Bake at 300° for 20 minutes, or until lightly browned. With spatula, carefully remove cookies to rack to cool. Store in tightly covered container for up to 3 days.
Makes about 36 cookies.

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

5 out of 5

Surprise surprise, Member mrsdoo

Was making this for a dessert request for church...something gluten free... I don't really care for coconut, but holy cow! These are good. I used parchment paper on my baking sheet because of the 'no flour' request, and parchment is worth it's weight in gold. That doesn't make sense; parchment is weightless...but so worth buying it...cookies lift right off. To combat the sticky, use two small straight metal spatulas and scrape little plops down. EASY and YUMMY

Write a review

0 out of 1 people found this helpful.
Was this review helpful to you? Yes | No

See all 8 reviews

Related Recipes

Diana Rattray
Southern Food Guide

Sign up for My Newsletter