Coconut Macaroons

  • Yield: Makes about 1 dozen
Coconut Macaroons

Photography: Bryan Gardner

Source: Martha Bakes


  • 3/4 cup sugar
  • 2 1/2 cups shredded unsweetened coconut
  • 3 to 4 large egg whites
  • 1 teaspoon pure vanilla extract
  • Pinch of salt


  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

  2. In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn't hold together.

  3. Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.

  4. Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.

Cook's Note

You can also use sweetened shredded coconut as long as you reduce the sugar in the recipe from 3/4 cup to 1 tablespoon.


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