Coconut Macaroons

Coconut Macaroons

Makes 30
Prep 5 m
Cook 4 m
Bake 15 m



  1. 1 of 5 Heat oven to 350 degrees F.
  2. 2 of 5 Place coconut, cornstarch, sugar, egg whites and extract in a heatproof bowl and mix well.
  3. 3 of 5 Set the bowl over a pot of boiling water (or use a double boiler). Heat, stirring until the mixture thickens, then remove from heat and set aside, about 4 minutes.
  4. 4 of 5 Scoop out macaroons, about a scant tablespoonful, and place on ungreased baking sheet.
  5. 5 of 5 Bake at 350 degrees F for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.

If dipping:

  1. 1 of 1 Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving in additional 15 second increments if needed. Then, dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a parchment or waxed paper lined baking sheet in refrigerator to set.
Nutrition Information for Coconut Macaroons
Servings Per Recipe: 30
Per Serving: 32 mg sodium, 14 g carb., 4 g Fat, total, 0 g fiber, 94 kcal cal., 0 mg chol., 1 g pro., 3 g sat. fat
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Printed from 07/19/2019