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5 Mouth-watering Macaroon Recipes

Outrageous Macaroons

We like to call these "everything but the kitchen sink" macaroons.


  • 1 14-ounce can nonfat sweetened condensed milk
  • 1 teaspoon almond extract
  • 2 cups sliced almonds
  • 2 cups coconut flakes, unsweetened
  • 1/2 cup dried cranberries
  • 1/2 cup chopped, shelled pistachios
  • 2 large egg whites
  • 1/4 teaspoon salt


  1. Position oven racks in upper and lower thirds of the oven and preheat to 325 degrees.
  2. Line 2 large baking sheets with parchment paper or silicone baking mats.
  3. Whisk condensed milk and almond extract in large bowl until combined.
  4. Pulse almonds in a food processor until broken into small pieces (about 10 quick pulses).
  5. Stir the almonds, coconut, cranberries and pistachios into condensed milk mixture.
  6. Beat egg whites and salt in medium bowl with electric mixer on medium-high speed until soft peaks form, about 1 minute
  7. Fold 1/2 cup of the egg whites into the coconut mixture.
  8. Add the remaining egg whites, gently folding into the mixture until just combined.
  9. Drop 1 teaspoon of dough onto a prepared baking sheet and top with another teaspoon of dough, making a double-tall macaroon. Repeat with the remaining batter, spacing the macaroons 1 inch apart.
  10. Bake macaroons about 18 to 22 minutes, switching pans back to front and top to bottom halfway through, until coconut is lightly golden.
  11. Let sit on baking sheets for about 30 minutes or until cool to the touch.

Garnish (optional):

  • 3/4 cup bittersweet or semisweet chocolate chips
  • 1/4 cup dried cranberries
  • 1/4 cup chopped shelled pistachios
  1. Place 1/2 cup chocolate chips in a microwave-safe bowl and melt in the microwave on medium heat in 30-second intervals, stirring after each to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.)
  2. Stir the remaining 1/4 cup chips into the melted chocolate until smooth.
  3. Drizzle or spoon the melted chocolate over the top of each cooled macaroon; sprinkle with cranberries and pistachios.
  4. Let the chocolate dry completely before storing or packing.

Yields: about 55 cookies