Coconut Macaroon Cookie Recipe – a delicious recipe with cake flour, salt, egg whites, sugar, vanilla, almond extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325 degrees and line 2 baking sheets with parchment or brown paper. Line cooling racks with damp towels.
2
Mix the flour and salt together and set aside.
3
Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar,a tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
4
Lower the speed of the mixer to low and blend in the flour mixture and the vanilla, almond, and coconut extracts. Do not overmix the batter.
5
Using a rubber spatula fold in the coconut.
6
Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart.
7
Bake the cookies just until they are golden and set, about 15 minutes.
8
Slide the paper liners, still with the macaroons attached to them, to the lined cooling racks. Let cookies cool completely, then carefully peel away the paper.
349
kcal
Calories
8
g
Fat
60
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons cake flour, 1/4 teaspoon salt, 3 extra large egg whites, 1 cup sugar, and more.
Yes, Coconut Macaroon Cookie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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