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Coconut Macaroons

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  •  4.6 stars stars based on 11 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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3 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups flaked sweetened coconut
1/3 cup all-purpose flour

Pre-heat oven to 325 F. Lightly grease baking sheets or line them with parchment paper. Beat egg whites with electric mixer at high speed until soft peaks form. Gradually beat in sugar, a little bit at a time, beating well after each addition. Beat in vanilla and salt. Continue beating until whites form stiff glossy peaks. Gently fold in the coconut and flour. Drop by heaping teaspoonfuls onto prepared baking sheets. Or, using a pastry bag and a large fluted pastry tube, pipe cookies onto baking sheet. Bake about 20 minutes or until golden. Carefully remove cookies to wire racks to cool completely.

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Reviews of Coconut Macaroons:

1-5 of 11 reviews   Next >>

  A cookie baker  Dec 6, 2017
Would make this again.
Use baking parchment paper, never have cookies stick again! :) 5 stars

  ninomar in venezuela  Dec 11, 2011
Would make this again.
maybe if you use 2 egg white it will be better.

or make a cilynder covered in plastic paper keep 1 hour in refrigerator and cut them.
5 stars

  Tara  Dec 16, 2010
Would make this again.
These stuck SO bad to the baking sheet! I have made other macaroon recipes in the past and never had this problem! They do taste good though (even in broken pieces!) 1 star

  A cookie baker in canada  Dec 6, 2010
Would make this again.
tastes great but need to cut down the baking time from 20 mins. to 15 mins. as they were a bit hard. 5 stars

  CM in Massachusetts  Nov 30, 2010
Would make this again.
I melt chocolate and dip 1/2 the cookie in chocolate. I do some (not all)like this, it looks pretty on the plate, especially if you brng them to a cookie swap. These are easy, but definately double the recipe or you'll be making them alll day. 5 stars

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