Easy Ratafias

Joyce Kelley


"At last, when the cloth had been drawn and the King's health drunk in a glass of port suited to a very young head, they took their coffee and ratafia biscuits... in the great cabin."
—The Yellow Admiral, p. 126

My husband and I were 'antiquing' and I purchased yet another cookbook: Cooking For Every Occasion, 1971. Tried this recipe. Very similar to macaroons; in fact, these are often referred to as Italian macaroons. They do NOT contain flour. I also reduced the amount of sugar as I wanted a 'not-so-sweet' cookie.... really quick & easy.


★★★★★ 1 vote

2 dozen
30 Min
15 Min


  • 2
  • 1/2 c
    white granulated sugar (orginial recipe called for 1 cup which might be needed if using fresh coconut)
  • 1/2 c
    instant mashed potato flakes
  • 1 1/2 c
    sweetened coconut flakes
  • 1/4 tsp
    almond flavoring (originial recipe called for a few drops of almond essence)
  • 1/4 tsp
    cream of tartar (not in original recipe)
  • ·
    pinch of salt

How to Make Easy Ratafias


  1. Beat egg whites with salt and cream of tater until very stiff. Gradually add sugar; beat until thick and sugar is dissolved. Fold in potato flakes, coconut and almond flavoring. Place teaspoons of mixture on greased baking tray (sprayed w/Bakers Joy). Bake 350 degree oven for 15 minutes. Remove to cooling rack.

Printable Recipe Card

About Easy Ratafias

Course/Dish: Cookies
Main Ingredient: Eggs
Regional Style: Italian
Other Tag: Quick & Easy

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