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How to Make Coconut Macaroons

These coconut cookies are nearly effortless to make and a cut above those sticky macaroons in a can. The recipe is kosher for Passover and makes 24 cookies.

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    Difficulty:
    Easy

    Instructions

    Things You'll Need

    • Cookie Sheets
    • Cooling Racks
    • Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Mixing Spoons
    • Oven Mitts
    • Cookie sheets
    • Oven mitts
    • Mixing bowls
    • Measuring cups
    • 1/4 tsp. nutmeg
    • 2 c. unsweetened dried coconuts
    • 3 large egg whites
    • 1/2 c. sugars
      • 1

        Preheat oven to 350 degrees F.

      • 2

        Line one or two medium cookie sheets with parchment paper.

      • 3

        In a bowl, combine the coconut, sugar and nutmeg. Stir in the egg whites. Mix until thoroughly incorporated.

      • 4

        Lightly wet your hands with water. Roll rounded teaspoons of dough between wet fingers and place them on a lined cookie sheet, about 1 inch apart.

      • 5

        Bake the macaroons, one cookie sheet at a time, to a light, toasty brown, about 25 minutes.

      • 6

        Store at room temperature in an airtight container.

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    Comments

    • Janet Ford Oct 27, 2009
      I just got done eating a coconut macaroon before finding this article. Too funny! I add a tsp of coconut flavoring in mine. Almond also works well.

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