Homemade Coconut Macaroons – a delicious recipe with egg whites, cream of tartar, salt, sugar, coconut, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Preheat oven to 325 degrees. Line cookie sheets with parchment paper or foil. Beat egg whites, cream of tartar and salt in large bowl with electric mixer until soft peaks form. Beat in sugar, 1 Tablespoon at a time, until egg whites are stiff and shiny. Fold in coconut and vanilla.", "Drop Tablespoon of dough 4"" apart onto prepared cookie sheets; spread each into 3"" circles with back of spoon.", "Bake 18-22 minutes until light brown. Cool 1 minute on cookie sheets.", "Remove to wire racks; cool completely. Store in airtight container. 2 dozen cookies.", "*To toast coconut, spread evenly on cookie sheet. Toast in 350 degrees oven for 3 min. Stir and toast 1-2 minutes more until light golden brown."]
257
kcal
Calories
8
g
Fat
38
g
Carbs
10
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 6 ingredients. The key ingredients include: 3 egg whites, 1/4 teaspoon cream of tartar, 1/8 teaspoon salt, 3/4 cup sugar, and more.
Yes, Homemade Coconut Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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