James Peterson

Coconut Macaroons

Preparation info
  • Makes About

    24

    Cookies
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

Coconut macaroons are sometimes made with almond paste, or sometimes, as shown here, as simple mounds of baked meringue with shredded coconut folded into it.

Ingredients

  • 4 egg whites
  • 1 pinch cream of tartar if not using a copper bowl
  • ¾ cup

Method

Preheat the oven to 200°F. Line 2 sheet pans with parchment paper. In a bowl, beat the egg whites with the creme of tartar on high speed for about 5 minutes with a stand mixer fitted with the whisk attachment or with a handheld mixer, or until medium peaks form. Add the sugar in a slow