Coconut Almond Macaroons


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These macaroons take a fairly long time to cook, but the final product with certainly be worth it.

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  • 4 large egg whites
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1 C. sugar
  • 1/2 C. flaked sweetened coconut
  • 1/4 C. finely chopped almonds

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Preheat oven to 300 degrees. Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form. Add sugar, 1 Tbs. at a time, beating until stiff peaks form. Fold in coconut and almonds. Cover baking sheets with parchment paper; secure with masking tape. Drop coconut mixture by level tablespoonfuls onto baking sheets. Bake at 300 degrees for 40 minutes or until dry. Cool on pans on wire racks.

Yield: 4 1/2 dozen cookies (serving size: 1 cookie, 22 calories)

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