Toasty Coconut Macaroons

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 55 Reviews
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
about 40 cookies
Level:
Easy
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Ingredients

  • 4 large egg whites
  • Pinch salt
  • 1/2 cup sugar
  • 1 (8-ounce) package sweetened shredded coconut, lightly toasted

Directions

Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.

On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.

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Newest Ratings and Reviews

Read all 55 reviews

  • on February 16, 2013

    Flag

    Always apprehensive about Alton's recipes. Thought this would be fun to make for the kids for Valentines Day. WOW!! What an Absolute Embarrassment!!! Since I didn't have enough time to make another macaroon recipe, I drove to Max's Opera Cafe and bought enough to cover myself so I didn't look like a fool. They were lifeless, tasteless and had a sepia tone. I know how to bake and cook. This recipe is for the first time baker. Deleted this from my files.

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  • on December 26, 2012

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    Great flavor and consistency,however by the end of the day they collapsed somehow and became very chewy. I baked them on 350 but they didn't get that nice color,they turned out dirty pink in color.Delicious but not crusty. They were much better than Ina's for sure.

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  • on December 22, 2012

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    I made these for dessert one night, my 10 year old came running to tattle tale that Daddy had taken the entire plate of cookies and put it next to his dinner plate LOL. I couldn't blame him, they were quite good!

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Next Recipe

Coconut Macaroons

Coconut Macaroons

By: Ina Garten
Rated 4 stars out of 5
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