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Coconut Macaroons

Yield: 68 macaroons Prep 15 mins Bake 300°F 20 mins


  • 3 large egg whites, at room temperature
  • 1/4 teaspoon  cream of tartar
  • 1 cup  sugar
  • 2 2/3 cup (7 oz. bag) shredded coconut
  • 2 teaspoons  vanilla extract


1. Heat oven to 300 degree F. Spray 2 large cookie sheets with nonstick spray. In a mixing bowl, beat egg whites, and cream of tarter on high speed until foamy. Beat in sugar, 1 tablespoon at a time, and continue beating until egg whites are stiff and glossy. Fold in coconut and vanilla extract.

2. Drop batter by teaspoonfuls 1 inch apart onto prepared sheets. Bake until golden brown, about 18 to 20 minutes. Transfer macaroons to wire rack to cool. Makes 68 macaroons.

Nutrition Facts

  • cal.(kcal)45,
  • Fat, total(g)3,
  • sat. fat(g)2,
  • carb.(g)6,
  • sodium(mg)21,
  • Percent Daily Values are based on a 2,000 calorie diet