Date Macaroons

  • Prep-Time 15 Mins
  • Cook-Time 35 Mins
  • Servings 48


  • 1 package (8 oz.) Sun-Maid Chopped Dates
  • 8 oz. slivered almonds
  • 2 egg whites
  • 1/2 cup granulated sugar


  • 1

    PREHEAT oven to 350˚F. Grease or line baking sheets with parchment paper.

  • 2

    PLACE dates and almonds in a food processor. Pulse about 10 times until dates and nuts are finely chopped.

  • 3

    BEAT egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Gradually add sugar and beat on high speed until very thick and soft peaks form, about 4 minutes.

  • 4

    FOLD dates and almonds into egg whites. Drop 2 Tb. size mounds 2 inches apart on prepared baking sheet.

  • 5

    BAKE until golden brown and set, 20-25 minutes. Let cool 10 minutes on baking sheet; remove with a metal spatula and cool on a wire rack. The cookies will be crisp then soften upon storage. Store in an airtight container.