Coconut Macaroons

40 Ratings
  • 5 6
  • 4 4
  • 3 22
  • 2 8
  • 1 0

Even nonbakers will find this traditional Passover cookie an easy-to-make dessert. With just four ingredients, the macaroons can be whipped up in under 20 minutes. Feel free to dip cooled macaroons in melted semi-sweet chocolate, and chill until it hardens. 

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 1 dozen
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Ingredients

Directions

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

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  • In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn't hold together.

  • Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.

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

Cook's Notes

You can also use sweetened shredded coconut as long as you reduce the sugar in the recipe from 3/4 cup to 1 tablespoon.

Variations

Chocolate-Chunk Macaroons
Follow the recipe for Coconut Macaroons, adding 1/2 cup coarsely chopped semisweet chocolate to the other ingredients. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes.

Chocolate Macaroons
Place 4 ounces finely chopped semisweet chocolate in a heatproof bowl or the top of a double boiler set over a pan of simmering water. Stir until chocolate has melted; set aside to cool. Follow instructions for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and 1/4 cup sifted unsweetened cocoa powder. The baking time should be about the same; you will know the cookies are done when they are just firm to the touch but still soft in the middle.

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Reviews (2)

40 Ratings
  • 5 6
  • 4 4
  • 3 22
  • 2 8
  • 1 0
Martha Stewart Member
09/21/2018
These turn out wonderful every time! A little different every time, but wonderful just the same :) I add more vanilla, but then again I add more vanilla to everything! Be sure to have extra coconut on hand, as not all "large eggs" are created the same. Don't be afraid to keep adding coconut if it seems soupy. Enjoy!
Martha Stewart Member
03/29/2018
Think these are just wonderful! Simple and easy to make and taste so luscious!
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