First-Place Coconut Macaroons
Total TimePrep: 10 min. Bake: 20 min./batch
Makesabout 1-1/2 dozen
- 1-1/3 cups sweetened shredded coconut
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 large egg whites, room temperature
- 1/2 teaspoon vanilla extract
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.
- Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Test Kitchen Tips
Nutrition Facts1 cookie: 54 calories, 2g fat (2g saturated fat), 0 cholesterol, 41mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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Feb 25, 2019
Aside from doubling the measurements, I followed this recipe EXACTLY as written. From the room-temp (71 degrees Fahrenheit), un-whipped egg whites to the rounded teaspoons, I didn't change a thing. I needed to bake them about 25 minutes to get a bit of golden color, but they came out EXACTLY as pictured and described. I have 36 beautiful and delicious macaroons to take to an event this evening. I will definitely come back to this recipe. I found these to be a little *too* sweet for my taste, so I'll try it with less sugar next time. But I wanted to let others know that there is NO NEED to bother with whipping the egg whites. I had a little trouble getting them off the first pan, but I think that's because I let them cool a little before transferring them to a wire rack. For the second pan, I transferred them as soon as they came out of the oven, and it was no trouble at all. I don't know if it's because they were still hot and soft or because it was a different type of pan, but I'll transfer them immediately from now on. GREAT RECIPE!
Dec 24, 2018
Perfect and one of my all time favorites. No one sells them anymore, but where I live there isn't a proper butcher shop, deli or bakery. These are easy to make and I beat or whip the egg whites first, mix the other ingredients and "fold" in the whipped egg whites. People are polarized, they either love coconut or they don't, luckily my group loves them as much as I do. And a simple, quick recipe too.
Dec 16, 2018
I lived in a small town in NJ when I was a child. A quaint little place, there was one butcher's shop with sawdust on the floor and one bakery that had the most glorious display of goodies. Of all their creations, I loved the macaroons the best. Some memories never go away - you brought me back to the 1950s.. thank you.
Dec 13, 2018
These are very good. I quadrupled the recipe, as it doesn't make very many, but only used 7 egg whites and they were easier to bake and kept their form. We like ours with a cherry on top and the bottom dipped in chocolate, but they are good just plain also.
May 15, 2018
I made it just as is, and did NOT whip the egg whites. Turned out delicious. They spread a bit on the bottom, but I'm thinking if I would have beaten the egg whites, they would of held their form better. I put spoonful's on plain parchment paper on a Pampered Chef baking stone and they came off easily. Whipped or not whipped, I think they are awesome. Next time I will try whipping them. They made one dozen cookies for me.
Apr 28, 2018
Good recipe. Anyone whose ever made these kinds of cookies knows you need to whip the egg whites. Unsure why people get mad about that. I made it Keto style with unsweetened coconut, coconut flour and stevia. Came out just like your photo and they taste great. Thank you for the recipe!
Apr 26, 2018
Just made these for the first time...wow!! FanTASTIC!! I can tell I'll quadruple the recipe...and NEVER buy them again!! May 4th...have made them 3 times...now ready to make a quadruple batch. You DO NOT need to whip the whites! I use unsweetened flakes, but organic sugar. I take Ghirardelli choc, melt it with a tad of oconut oil...dip the bottoms, and drizzle on top...everyone loves them!!
Apr 25, 2018
This would be great if you edited to include whipping the egg whites! Otherwise it doesn't work at all.
Mar 30, 2018
These were perfect . If you like coconut , you'll love these . It's a great Passover desert because it has no leaven . My only complaint is it has too many calories. Lol . I would like to eat the whole batch , but I have to have a little discipline.
Mar 30, 2018
A tiny bit sweeter than I prefer and doesn’t make nearly enough. Will make again and will try dipping the bottoms in chocolate although that will probably mean they will all be eaten at once! Yummy.