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First-Place Coconut Macaroons

These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me for some, too! I especially like that this macaroon recipe makes a small enough batch for the two of us to nibble on. —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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    • 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!!

    • Cookin Mom
      May 4, 2020

      I am already making my fourth batch. They are delicious and I did not need to put the vanilla extract. I tried it with and without and they were delicious both ways. They only make a small batch though, so I would suggest making a double batch because they are so delicious

    • Carol
      Apr 28, 2020

      Super simple and delicious. I followed the recipe/directions to a “T” and they turned out perfectly. You literally drop a spoonful of the batter to make a cookie. There is no secret method to doing this. They are not as crisp on the top the following day (after being stored in air tight container) but are still absolutely delicious. Make sure your eggs are room temp!

    • Tori
      Apr 26, 2020

      They taste great but I dont understand how to get the perfect shape. So I just the whole batter into the pan.

    • Linda
      Apr 18, 2020

      Just made them-- I added 2 tbsp of almond flour, 3/4 sweetened coconut and 1/4 unsweetened, vanilla and almond extract I let the mix sit for 10 minutes and scooped them in baking cups for a uniform shape