Macaroons

By • April 2, 2012 • 6 Comments



Author Notes: These are simple, classic, straight-up macaroons adapted from Tamra Davis (director/ chef/ mom/ married to a Beastie Boy). This is a great recipe, they are perfectly fluffy & sweet without falling apart -- the key is really beating the sugar & egg whites. Again, macaroons are a great gluten-free, dairy-free dessert option & the ingredients are most likely always in your kitchen--plus they're super cute.we eat. happy.

Makes almost 2 dozen

  • 2 free-range egg whites
  • 3/4 cups organic sugar
  • 1 teaspoon pure vanilla
  • 2 1/2 cups unsweetened coconut
  • pinches Maldon sea salt
  1. Preheat the oven to 325° F and line two baking sheets with foil. In a large bowl combine egg whites, sugar & vanilla. Beat with a whisk until combined and fluffy (about 1 minute).
  2. Fold in coconut & sea salt. With wet hands make small (1 tablespoon-sized) mounds, and place 1 inch apart on baking sheet.
  3. Bake for 16 to 17 minutes until golden. Cool for 3 to 5 minutes before transferring onto a baking cooling rack.
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Comments (6) Questions (3)

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4 months ago kumalavula

so easy, so yummy. perfect ay to satisfy the sweet tooth craving without going for chocolate.

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4 months ago katemcgill

made these for easter - turned out perfect!! i drizzled a bit of dk choc on top and they were a hit!

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4 months ago Jo Brown

very meringue like-very sweet- but oh so very good!

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4 months ago Ray

I melted chocolate chips with a little whole milk and then drizzled over them. Turn out great

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4 months ago Shannon

Any suggestions on adding chocolate here (dipped or within)? Not that these don't look fantastic as-is, just for variety.

Stringio

4 months ago lydia.sugarman

I prefer using a tablespoon to form the macaroons. They're still dense but not compacted and look more like little nests. Since these are quite rich and dense in flavor, the lighter touch and smaller size makes them more "bon-bon"-like and the bits of coconut sticking out brown quite prettily.