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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

French Macaroons

Recipe courtesy of Food Network Kitchen

Coconut Cake

Recipe courtesy of Ina Garten

Coconut Rice

Recipe courtesy of Sandra Lee

Gold Medal Tequila Toddy

Recipe courtesy of Geoffrey Zakarian

Coconut Macarons

Recipe courtesy of Ina Garten

Coconut Cupcakes

Recipe courtesy of Ina Garten

Yukon Gold Potatoes: Jacques Pepin Style

Recipe courtesy of Rachael Ray

Coconut Curry Shrimp

Recipe courtesy of Ree Drummond

White Chocolate and Coconut Mug Cake

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Latest Stories