Coconut Macaroons

Coconut Macaroons
Photo by Sang An

Ingredients

  • 1 teaspoon trans-fat-free soft-tub margarine
  • Vegetable oil cooking spray
  • 2 cups unsweetened dried shredded coconut
  • 2 tablespoons bittersweet chocolate morsels
  • 10 egg whites
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • + 2 more ingredients
    • 2 cups plain quick-cooking oats
    • ¾ cup sugar

Heat oven to 350°F. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well blended. Drop tablespoons of dough onto baking sheets, half an inch apart. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire ...

View full recipe at Epicurious

Comments

Variations on Coconut Macaroons

  • Coconut Macaroons
    • 3/4 cup egg whites, from about 5 large eggs
    • 12 oz. unsweetened finely shredded coconut
    • 1-1/2 cups plus 1 Tbs. granulated sugar
  • Coconut Macaroons
    • Garnish: chocolate curls
    • 1/2 cup sugar
    • 1/4 cup sour cream
    • 1 teaspoon grated lemon rind
    • 3 cups dry unsweetened grated coconut
    • 4 large egg whites
  • Coconut Macaroons
    • 1/4 teaspoon salt
    • 2 large egg whites
    • 1 teaspoon vanilla extract
    • 1 14-ounce package sweetened flaked coconut
  • Coconut Macaroons
    • 1 teaspoon vanilla extract
    • Dash of salt
    • 2 egg whites
    • 1 (3 1/2-ounce) can flaked coconut
    • 1 cup sifted powdered sugar

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