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First-Place Coconut Macaroons

These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin
  • Total Time
    Prep: 10 min. Bake: 20 min./batch
  • Makes
    about 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
  • You can use unsweetened coconut if you prefer. Your cookies won't be quite as sweet, but they'll be crispier.
  • You can also mix in additions like nuts or mini chocolate chips.
  • Learn how you can freeze extra cookies for later.
  • Nutrition Facts
    1 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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    Average Rating:
    • toni
      Oct 24, 2020

      My husband loves these!

    • Madeleine
      Oct 6, 2020

      I did a double batch and then a single one. I think single one were better! I would give 10* it’s the best!

    • Sybil
      Jul 29, 2020

      I agree with Pixie. I whipped the egg whites to soft peak stage and used unsweetened toasted coconut and they were just right. Not too sweet!

    • Pixie
      Jul 21, 2020

      I made this recipe in two batches: one with whipping my egg whites into stiff peaks then combining. The next one without whipping my egg whites. The whipped egg white's batch turned out excellent! Crispier with a bit more depth. The non-whipped recipe still turned out tasty, however I found it comparable to a "Mounds" Candy Bar without the chocolate coating. I'm looking forward to trying this recipe with the traditional almond extract or maybe lemon!

    • Robbi
      Jun 25, 2020

      My husband loves the chocolate dipped macaroons from Panera Bread. When I saw this recipe, I thought I'd make some for him for Father's Day. I only had unsweetened coconut on hand, so I used that. I made one other change, so the macaroons were more like the ones my husband loves. Once they cooled, I dipped the bottoms into melted chocolate, and when they set, I drizzled melted chocolate on top. They turned out beautifully! My husband said they were even better than Panera Bread's! Definitely a win! Thank you for such a yummy and simple recipe. :-)

    • Mel
      Jun 15, 2020

      I've made these several times with Bob's RedMill 1-to-1 gluten-free baking flour. I didn't do anything but what the recipe said, and they came out well. They remind me of my Grandmother's macaroons. I try to get them into a ball shape on the cookie sheet because any spread will brown much more than the rest of the cookie--the "dough" is quite loose in uncooked state. They are very sweet--but I like that.

    • Tonya
      Jun 14, 2020

      Fantastic! I used lemon extract instead of vanilla and whipped the egg whites briefly till frothy, but followed the recipe exactly otherwise. In 19-1/2 minutes the macaroons were done and amazing. I’ll definitely be making them again. Thank you!

    • Stephanie
      May 19, 2020

      I purchased unsweetened coconut at the grocery yesterday and came across this recipe this morning. I tweaked it slightly to be keto friendly by using almond flour instead of regular flour, and stevia instead of sugar. I also used lemon extract instead of vanilla, as I am a huge lemon fan and just happened to have it on hand. They turned out absolutely beautiful and so delicious!!!

    • Brittney
      May 12, 2020

      Great taste and smell. A bit too sweet for me, so I’d cut the sugar down. Also was a runny mess. Will need to add a little more flour and coconut, but plan to make again!

    • Catherine
      May 10, 2020

      I made these macaroons last Sunday. They were excellent!! I did not need to whip the egg whites, I followed the recipe, as is, and the macaroons turned out beautifully. A very particular relative loved them and asked for the recipe. For gluten free, can I substitute the flour with cornstarch or tapioca? If yes, what would be the quantity? Thank you for sharing your gifts and talents with so many of us!!!!!!!!!! Happy Mother's Day!!