2 Egg Whites

½ tsp. Vanilla

Dash Salt

2/3 cup Sugar

1 1/3 cup Macaroon Coconut*                    


  1. Line 2 cookie sheets with parchment paper.
  2. In an electric mixer, beat the Egg Whites until soft peaks form.
  3. Slowly add the Sugar, Salt and Vanilla, while still beating.
  4. Continue beating until stiff peaks form.
  5. Gently fold in the Coconut (by hand with a rubber spatula).
  6. Drop the mixture from a tablespoon or use a #60 food scoop; place about 1 inch apart on the cookie sheet.
  7. Bake at 350 degrees for 20 minutes.
  8. Allow to cool before using.


YIELD:      Approximately 24 Macaroons


*        If you cannot find Macaroon Coconut, simply chop the Coconut in a food processor to  make smaller shreds.  Do not make a meal of it.


 Variation:  Substitutue 1/2 cup Almond Meal for part of the Coconut and fold in 1/2 cup                      chopped  Candied  Cherries.  Place half a Candied Cherry on each cookie before 


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