Coconut Macaroons

  2 reviews
  • 1 hr 55 min prep time
  • 2 hr 25 min total time
  • 7 ingredients
  • 42 servings


large eggs
teaspoon cream of tartar
teaspoon salt
cup granulated sugar
teaspoon almond extract
cups flaked coconut
candied cherries, each cut into halves, if desired


  1. 1 About 30 minutes before making macaroons, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the yolks from the whites. (Save egg yolks for another recipe.)
  2. 2 In a clean large bowl, place the egg whites, and let stand at room temperature up to 30 minutes.*
  3. 3 Heat the oven to 300°F. Line cookie sheets with a sheet of foil or cooking parchment paper.
  4. 4 Add the cream of tartar and salt to the egg whites. Beat with an electric mixer on high speed until foamy. Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy--do not underbeat. Pour into a medium bowl.
  5. 5 Sprinkle the almond extract and coconut over egg white mixture. With a rubber spatula, cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning the batter over. Rotate the bowl a quarter turn, and repeat this down-across-up motion. Continue folding just until ingredients are blended.
  6. 6 For each cookie, scoop a teaspoonful of dough, using a tableware spoon, and push it onto a lined cookie sheet with another spoon or rubber spatula, placing cookies 1 inch apart. Place 1 cherry piece on each cookie.
  7. 7 Bake 20 to 25 minutes or just until edges are light brown. Cool on cookie sheets 10 minutes, then remove cookies from foil to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.




Nutrition Information

Recipe Step Photos

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