Almond Macaroons

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!

Makes: 36Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium

Makes: 36


  • 4 egg whites
  • 1⁄8 tsp. cream of tartar
  • 1⁄4 tsp. salt
  • 1 cup sugar
  • 1⁄2 tsp. vanilla
  • 1⁄4 tsp. coconut extract
  • 1⁄4 cup all-purpose flour
  • 3 cups shredded coconut
  • 1⁄2 cup ground almonds


  • 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 to 20 minutes. Cool on baking sheets.