Recipe courtesy of Nick Malgieri
Show: Cooking Live
Episode: American Cookies
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
about 40 macaroons

Ingredients

Directions

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.

In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut. Drop rounded teaspoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each. Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks. Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Coconut Almond Baked Doughnuts

Recipe courtesy of Samantha Seneviratne

Coconut Macaroons

Recipe courtesy of Food Network Kitchen

Coconut Macaroons

Recipe courtesy of Meredith Tomason

Coconut Macaroons

Coconut Macaroons

Recipe courtesy of Ina Garten

Coconut Macaroons

Recipe courtesy of Ina Garten

Coconut Macaroons

Recipe courtesy of Haley Miller

Coconut Macaroons

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.