Recipe courtesy of Food Network Kitchen
Total:
40 min
Active:
10 min
Yield:
about 30 macaroons
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.

Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids; bake 10 minutes. Make an indentation in each cookie using the back of a teaspoon; fill each with the raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

IDEAS YOU'LL LOVE

Macaroons

Recipe courtesy of Sherry Yard

Toasty Coconut Macaroons

Recipe courtesy of Alton Brown

Fudge Raspberry Thumbprint Cookies

Raspberry Lemon Thumbprint Cookies

Recipe courtesy of Emeril Lagasse

Macaroons

Recipe courtesy of Marie Kimball

Macaroons

Recipe courtesy of Beth Setrakian

Macaroons

Recipe courtesy of Martha Stewart

Macaroons

Recipe courtesy of Marie Kimball

Pistachio Macaroons

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking