Almond Macaroons

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It is imperative to the success of these cookies that the egg whites be stiff and glossy and do not deflate when the other ingredients are folded in. Be gentle!

Difficulty: Medium

Hands-on: 20 minutesTotal: 40 minutes

Makes: 36 cookies

Ingredients

  • 4 egg whites
  • ⅛ tsp. cream of tartar
  • ¼ tsp. salt
  • 1 cup sugar
  • ½ tsp. vanilla
  • ¼ tsp. coconut extract
  • ¼ cup all-purpose flour
  • 3 cups shredded coconut
  • ½ cup ground almonds

Directions

  • Preheat oven to 300°F. Line a baking sheet with parchment and spray with nonstick spray.
  • Beat egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in sugar until egg whites form stiff, glossy peaks that do not tip over.
  • Combine remaining ingredients; fold into egg whites in 3 parts.
  • Drop by heaping tablespoonfuls onto prepared baking sheet.
  • Bake 18–20 minutes. Cool on baking sheets.

Recipe Information

Makes: 36 cookies

Ingredients

  • 4 egg whites
  • ⅛ tsp. cream of tartar
  • ¼ tsp. salt
  • 1 cup sugar
  • ½ tsp. vanilla
  • ¼ tsp. coconut extract
  • ¼ cup all-purpose flour
  • 3 cups shredded coconut
  • ½ cup ground almonds

Directions

  • Preheat oven to 300°F. Line a baking sheet with parchment and spray with nonstick spray.
  • Beat egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in sugar until egg whites form stiff, glossy peaks that do not tip over.
  • Combine remaining ingredients; fold into egg whites in 3 parts.
  • Drop by heaping tablespoonfuls onto prepared baking sheet.
  • Bake 18–20 minutes. Cool on baking sheets.

Nutrition Information

Nutrition Information
Amount per serving
Calories60
Total Fat3.5g
Saturated Fat2.5g
Cholesterol0mg
Sodium45mg
Total Carbohydrate9g
Dietary Fiber1g
Sugars7g
Protein1g