New This Month

Chewy Coconut Macaroons

  • Yield: Makes about 18

Source: The Martha Stewart Show, March 2008


  • 2 large egg whites
  • 1 tablespoon granulated sugar
  • 2 1/2 cups sweetened shredded coconut
  • 1 teaspoon pure vanilla extract
  • Pinch of salt


  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites and sugar until foamy. Add coconut, vanilla, and salt. Mix well to combine.

  2. Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.

  3. Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.

Cook's Notes

Cookies can be stored in an airtight container at room temperature for up to 3 days.


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