Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Plain Macaroons 3.8 (52) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 29, 2019 Rate Print Share Yield: 20 Unsweetened coconut, available in health-food stores, is essential to these chewy cookies, which are a family favorite at Passover. Ingredients ¾ cup sugar 2 ½ cups unsweetened shredded coconut 2 large egg whites 1 teaspoon pure vanilla extract Pinch of salt Directions Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients. Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart. Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days. Originally appeared: Martha Stewart Living, April 1995 Rate It Print