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Coconut Macaroons

  • yield: Makes about 18




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

Cook's Note

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


  1. Step 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. Step 2

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

  3. Step 3

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



Reviews (3)

  • Cookie Cuttah 14 Apr, 2013

    Sorry Sarah, although very easy to make , it's very difficult to get them off the parchment! You just end up destroying them! Also I think it's lacking something taste wise. :(

  • MiLo2000 31 Mar, 2013

    These are so very easy to whip up!! Pretty and of course very tasty!! Thank you for this recipes!! :)

  • ConnieH 28 Mar, 2013

    These are so easy and very good!
    I made mine for a little something to take to my hostess & other guests when I go for Easter dinner.
    I dipped the bottoms of half of them in dark chocolate and then in finely chopped pecans.The other half,I dipped a side of the cookie in the chocolate and then the nuts.Just to give them a different look.
    I packaged them in cute little Easter themed sm boxes with a bit of faux grass, & tied with a pastel ribbon. So cute! I know I'd like to get it as a little gift