Coconut-Vanilla Macaroons

“I've been saving this since 1997 from McCall's magazine. Here are the last three recipes. Go to Chicken Soup With Matzo Balls to read more.”
READY IN:
20mins
YIELD:
15 Macaroons
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
  2. In large bowl, toss coconut with sugar until evenly coated. In small bowl, combine egg whites, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
  3. On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

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