Coconut-Almond Macaroons

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Almonds and coconut: What a great combination!




  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 1/8 tsp. salt
  • 3/4 cup sugar
  • 1/4 tsp. almond extract
  • 2 cups flaked coconut
  • 9 candied cherries, each cut into fourths



Heat oven to 300 degrees. Cover cookie sheet with aluminum foil or cooking parchment paper. Beat egg whites, cream of tartar and salt in small bowl with electric mixer on high speed until foamy. Beat in sugar, 1 TBSP. at a time; continue beating until stiff and glossy. Do not under-beat.


Pour into medium bowl. Fold in almond extract and coconut. Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place 1 cherry piece on each cookie. Bake 20 to 25 minutes or just until edges are light brown. Cool 10 minutes; remove from foil to wire rack.


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