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Coconut Macaroon Cookies

User Rating 4.5 Star Rating (8 Reviews)


Coconut Macaroon Cookies
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Cook Time: 20 minutes

Total Time: 20 minutes


  • 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


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.

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User Reviews

Reviews for this section have been closed.

 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

0 out of 1 people found this helpful.

See all 8 reviews

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