A classic soft chewy cookie made with sugar, egg whites, coconut and a touch of almond.


  • 1/4 cup (2 oz.)
    AllWhites® egg whites
  • 1/2 cup
  • 2 tsp.
    almond extract
  • 1/8 tsp.
  • 1/2 cup
    all-purpose flour
  • 3 cups
    sweetened flaked coconut


  • Heat oven to 325°F. Line large baking sheet with parchment paper or aluminum foil; spray with nonstick cooking spray.

  • Whisk together AllWhites, sugar, almond extract and salt until sugar is dissolved. Stir in flour and coconut. Refrigerate mixture 15 minutes*.

  • Drop dough by heaping tablespoons, 1-inch apart, on prepared baking sheet. Press firmly to create mounds**.

  • Bake 12 to 15 minutes or until bottom of cookies are light golden brown. Cool on baking sheet 5 minutes; remove to cooling rack.

  • * For Cherry Almond Macaroons stir in ½ cup chopped dried cherries into the coconut mixture before refrigerating. 
    ** Try an extra-large piping tool to create decorative macaroons.

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  • Breakfast
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  • Vegetarian
  • Diabetic-Friendly
  • Low-fat
  • Low-cal
  • >15 Minutes Prep Time