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Coconut Macaroons

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Yields 4 dozen cookies.

  • To learn more, read:
    Coconut Desserts
  • by Kay Cabrera from Fine Cooking
    Issue 37

Bake the cookies right away once they’re scooped onto the baking sheet to preserve their nice rounded shape.

  • 3/4 cup egg whites, from about 5 large eggs
  • 1-1/2 cups plus 1 Tbs. granulated sugar
  • 12 oz. unsweetened finely shredded coconut

Position racks in the center and upper third of the oven and heat the oven to 350°F. Line two heavy baking sheets with parchment.

Thoroughly whisk together the egg whites and sugar. Work the coconut into the egg mixture by hand or with a wooden spoon until completely incorporated. Scoop the coconut mixture onto the pans by packed, level tablespoons or with a 1/2-oz. ice-cream scoop. These cookies don’t spread so they can be spaced fairly close together.

Bake until the cookies are an even golden color and look dry (not at all sticky or wet looking), about 25 minutes. Halfway through baking, switch the pans from top to bottom and rotate them from back to front to ensure that the cookies color evenly.

nutrition information (per serving):
Size : per cookie; Calories (kcal): 50; Fat (g): 2.5; Fat Calories (kcal): 20; Saturated Fat (g): 2; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0; Sodium (mg): 10; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

simple as it sounds, i keep having trouble with this recipe! they always spread when baking and seem wetter then they should be. i get a mound of coconut with a ring of baked whites around the outside. it only says to "thoroughly whisk" the eggs and sugar and not to whip the whites first, but i'm wondering if that's whats supposed to happen? (they are wonderful though, with an extra bit of coconut added.)

Its pretty simple and hard to mess up. Definitely get the finely shredded coconut though because they don't look as pretty if you use the typical shredded coconut.

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