Coconut Macaroons

Next time you need a sweet treat, reach for this coconut macaroon recipe! Traditionally called Fraser Bell cookies and a close cousin to meringues, these crisp coconut macaroons are just as pretty as they are delicious. Egg whites give the macaroons their airy texture and a pillowy center; toasted coconut lends the exterior a sweet crunch.

  • Yield: Makes 90
Coconut Macaroons

Photography: not applicable

Source: The Martha Stewart Show, April Spring 2006


  • 2 large egg whites
  • Pinch of salt
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 2 bags shredded sweetened coconut (14-ounces each)
  • Ice cream (optional) for Icearoons


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

  2. Line 2 baking sheets with parchment paper or 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; let cool completely. Store in an airtight container for up to a week.

  4. You can also make Icearoon ice cream sandwiches by spooning ice cream onto the bottom of one macaroon and topping with another macaroon.


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