Coconut Macaroons

Coconut Macaroons
Photo by Scott Phillips

Ingredients

  • 1-½ cups plus 1 Tbs. granulated sugar
  • ¾ cup egg whites, from about 5 large eggs
  • 12 oz. unsweetened finely shredded coconut

Position racks in the center and upper third of the oven and heat the oven to 350°F. Line two heavy baking sheets with parchment. Thoroughly whisk together the egg whites and sugar. Work the coconut into the egg mixture by hand or with a wooden spoon until completely incorporated. Scoop the coco...

View full recipe at Fine Cooking

Comments

Variations on Coconut Macaroons

  • Coconut Macaroons
    • 2 tablespoons bittersweet chocolate morsels
    • 10 egg whites
    • 1 tablespoon vanilla extract
    • 1 teaspoon trans-fat-free soft-tub margarine
    • +4 other ingredients
  • 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
    • 1 14-ounce can sweetened condensed milk
    • 1 teaspoon vanilla extract
    • 1 14-ounce package sweetened flaked coconut
  • Coconut Macaroons
    • 1 teaspoon vanilla extract
    • Dash of salt
    • 2 egg whites
    • 1 cup sifted powdered sugar
    • 1 (3 1/2-ounce) can flaked coconut

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