Lemon Macaroons: Prepare as above, except substitute 1 tbsp lemon juice for the vanilla and add 1 tsp finely shredded lemon peel. Almond Macaroons: Prepare as above, except substitute one 8-ounce can almond paste (made without syrup or liquid glucose) for the coconut. Stir 1/2 cup of the beaten egg whites into crumbled almond paste; fold this mixture into the remaining egg whites. Continue as directed.


  • 2 egg whites
  • 1/2 tsp vanilla
  • 2/3 cup sugar
  • 1 3 1/2-ounce can (1 1/3 cups) flaked coconut


1. Lightly grease a cookie sheet; set aside. In a medium mixing bowl eat egg whites and vanilla with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tbsp at a time, beating until stiff peaks form (tips stand straight). Fold in coconut.

2. Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in 325 degree F oven about 20 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.

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Submitted 7/24/07.
Source: Better Homes and Gardens Cookbook
Submitted By: Susan White
Coconut Macaroons