Coconut Macaroons – a delicious recipe with Coconut Macaroons, egg whites, white sugar, salt, vanilla, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about one hour, or until firm.
2
Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
3
Place small mounds (about 1 tablespoon) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
4
Sources:
5
Lebovitz, David. Room for
395
kcal
Calories
10
g
Fat
63
g
Carbs
15
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 7 ingredients. The key ingredients include: Coconut Macaroons, 4 large (120 grams) egg whites, at room temperature, 1 cup (200 grams) granulated white sugar, 1/4 teaspoon salt, and more.
Yes, Coconut Macaroons 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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