Coconut Macaroons

Jan W


This recipe is from the Taste of Home Comfort Food Diet Cookbook; another JAP member expressed an interest in a macaroon that had flour in the recipe, so when I found this one, I decided to post it for her approval!

I substituted almond extract for the vanilla ~ think it enhances the flavor of the coconut.

These are easy to make and taste yummy but...there is one thing wrong with the makes only 18 cookies! If you really like macaroons, you may want to double the batch!

NOTE: Picture shown is from the ToH Comfort Food Diet Cookbook; will replace with my own pic the next time I make them. First time, they went too fast to get them arranged in a basket for a picture!


★★★★★ 3 votes

18 cookies
15 Min
20 Min


  • 1-1/3 c
    flaked coconut
  • 1/3 c
    granulated sugar
  • 2 Tbsp
    all purpose flour
  • 1/8 tsp
  • 2
    egg whites (reserve yolks for another use)
  • 1/2 tsp
    vanilla or almond exract

How to Make Coconut Macaroons


  1. In medium bowl, combine first four ingredients. Stir in the egg whites and add flavoring; stir until well combined.
  2. Drop by teaspoon (or small ice cream scoop) onto greased cookie sheet.
  3. Bake in 325°F oven for 18-20 minutes, or until just light golden brown in color.
  4. Remove to wire rack to cool competely.

    Makes 18 cookies. Eat and enjoy!

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