“Who can resist a pretty little macaroon sitting on a Christmas platter; the hand just goes for them. O-M-G! Macaroons made richer with the use of whole eggs! I am imagining this dipped in bittersweet chocolate (toes curling in anticipation LOL!)... Found this gem in The Washington Post who adapted it from a Jayne Sutton recipe in "Cookies Unlimited," by Nick Malgieri. Make room on the platters, these little babies are coming on board! Pssst! Super easy to make too! based on the review I made some chnges when I got to this recipe today. They turned out fluffy & chewy (& ORANGE!). I put my changes in parentheses so the original recipe is still here too. I suspect letting the mix sit for an hour would help if using 2 eggs. BTW - I recommend NEVER buying the Hiram Walker's Pumpkin Spice Brandy - undrinkable in anything but oddly enough worked well here. Go figure. I have enough for Christmas macaroons until... well, a long time.”
40 cookies

Ingredients Nutrition


  1. Position oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Place the coconut in the bowl of a food processor and pulse 6 to 8 times to chop it further (but not grind it). (I skipped this altogether).
  3. In a medium bowl, combine the eggs and salt, then add the sugar in a steady stream while constantly stirring. Add the vanilla extract (used the cheap booze noted above), then fold in the coconut. (Let sit at room temp 30 to 45 minutes while you take a phone call & bake something else).
  4. Drop rounded tablespoons of the batter onto the prepared baking sheets, about 2 inches apart. Bake for 12 to 15 minutes, or until the macaroons are golden yet still soft inside. Transfer to wire racks to cool. Store between layers of wax paper in an airtight container for up to 3 days.

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