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“I found this recipe in Organic Style Magazine (which is now defunct, sadly) Nov/Dec 2001. I make them every year for the holidays. My family and coworkers adore them!”
1hr 10mins
3 dozen

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Put egg whites, sugar, salt, and vanilla in a metal mixing bowl set over a bowl of hot water (or float the bowl in a hot water filled sink). Stir until sugar dissolves. Mixture is ready when you do not feel any grittiness when you rub the mixture between two fingers.
  2. Remove from heat, and stir in flour. Then add coconut and mix well.
  3. Lightly grease a baking sheet (or use a Silpat liner). Using 2 teaspoons, scoop a dollop of cookie dough, about the size of a Ping-Pong ball, with one of the spoons, then with the other teaspoon, transfer the dough onto the baking sheet (or use a 1-1/4" inside diameter cookie dough scoop and press the dough in firmly before turning out onto the sheet), arranging the dollops about 1 inch apart. (You can fit two dozen macaroons on a sheet since they don't expand, especially nice if you double or triple the recipe).
  4. Bake until macaroons begin to turn a light toasty brown, 18-20 minutes. Remove from oven and allow to cool on the baking sheet before transferring to a rack to finish cooling. Store in a tightly covered tin (or plastic container).

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