Coconut Macaroons

Tasty macaroons are a great treat and can also be an elegant gift when placed in a container.

  • Yield: Makes 90

Photography: David Prince

Source: The Martha Stewart Show, April Spring 2006


  • 2 large egg whites
  • Pinch of salt
  • 1 fourteen-ounce can sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 2 fourteen-ounce bags shredded sweetened coconut


  1. Heat oven to 300 degrees. In a medium bowl, whisk the egg whites and salt until frothy, about 2 minutes. Add condensed milk and vanilla to egg-white mixture, and blend. Using a rubber spatula, fold in the coconut until well combined.

  2. Line two baking sheets with parchment paper or Silpats (French nonstick baking mats). Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.

  3. Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack. Remove the macaroons from pan when cool, and place in decorated boxes, or store in an airtight container for up to a week.


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