Name: First-Place Coconut Macaroons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1-1/3 cups sweetened shredded coconut; 1/3 cup sugar; 2 tablespoons all-purpose flour; 1/8 teaspoon salt; 2 large egg whites, room temperature; 1/2 teaspoon vanilla extract

These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin

First-Place Coconut Macaroons

coconut

sugar

all-purpose flour

salt

vanilla extract

1g protein. <B><b>Diabetic Exchanges</b>: </B> 1/2 starch

I think that the coconut qty is 2-1/3 c? I used 14 oz. They are crispy so added 2 more egg whites. Seems recipe is off unless I am only making 1 dip? I made 24 macaroons.

I did a double batch and then a single one. I think single one were better!
I would give 10* it’s the best!

I agree with Pixie. I whipped the egg whites to soft peak stage and used unsweetened toasted coconut and they were just right. Not too sweet!

I made this recipe in two batches: one with whipping my egg whites into stiff peaks then combining. The next one without whipping my egg whites. The whipped egg white&#039;s batch turned out excellent! Crispier with a bit more depth. The non-whipped recipe still turned out tasty, however I found it comparable to a &quot;Mounds&quot; Candy Bar without the chocolate coating. 

I&#039;m looking forward to trying this recipe with the traditional almond extract or maybe lemon!

My husband loves the chocolate dipped macaroons from Panera Bread.  When I saw this recipe, I thought I&#039;d make some for him for Father&#039;s Day.  I only had unsweetened coconut on hand, so I used that.  I made one other change, so the macaroons were more like the ones my husband loves.  Once they cooled, I dipped the bottoms into melted chocolate, and when they set, I drizzled melted chocolate on top. They turned out beautifully!  My husband said they were even better than Panera Bread&#039;s!  Definitely a win!  Thank you for such a yummy and simple recipe.  :-)

I&#039;ve made these several times with Bob&#039;s RedMill 1-to-1 gluten-free baking flour.  I didn&#039;t do anything but what the recipe said, and they came out well.  They remind me of my Grandmother&#039;s macaroons.  I try to get them into a ball shape on the cookie sheet because any spread will brown much more than the rest of the cookie--the &quot;dough&quot; is quite loose in uncooked state.  They are very sweet--but I like that.

Fantastic! I used lemon extract instead of vanilla and whipped the egg whites briefly till frothy, but followed the recipe exactly otherwise. In 19-1/2 minutes the macaroons were done and amazing. I’ll definitely be making them again. Thank you!

I purchased unsweetened coconut at the grocery yesterday and came across this recipe this morning.  I tweaked it slightly to be keto friendly by using almond flour instead of regular flour, and stevia instead of sugar. I also used lemon extract instead of vanilla, as I am a huge lemon fan and just happened  to have it on hand. They turned out absolutely beautiful and so delicious!!!

Great taste and smell. A bit too sweet for me, so I’d cut the sugar down. Also was a runny mess. Will need to add a little more flour and coconut, but plan to make again!

First-Place Coconut Macaroons

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 1

Author : Taste of Home

Ingredients

Instructions

Top similar recipes

First Place Chili

First Place Chili

First Place Chili

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons