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Coconut Macaroons

This delicious recipe for coconut macaroons is adapted for "The Martha Stewart Show" from "Martha Stewart Cookies."

  • Yield: Makes about 1 1/2 dozen
Coconut Macaroons

Source: The Martha Stewart Show, March 2008

Ingredients

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

Directions

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

  2. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients.

  3. Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.

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

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