Save on Pinterest

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

Ingredients

  • 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

Directions

  • 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.

Macaroon Tips

What is the difference between a macaroon and a macaron?

Macaroons (pronounced mack-a-roon) are an American creation made with shredded coconut and sometimes dipped in chocolate. Macarons (pronounced mac-a-rohn), made famous by the French, are elegant meringue sandwich cookies filled with buttercream, ganache or jam. (Here’s how to make French macarons.)

Why do my coconut macaroons spread?

Coconut macaroons may spread due to too much moisture. Try adding another tablespoon of flour or whisking your egg whites until fluffy. (Here are other ways to prevent cookies from spreading.)

How long do coconut macaroons last?

Coconut macaroons can last for up to 1 week if you store them in an airtight cookie storage container. To make them last longer, you can freeze them by placing them in a single layer on a sheet pan in the freezer. Once the individual cookies are completely frozen, you can store them in a flat-bottomed airtight container with the layers separated by parchment paper or waxed paper. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant.
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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Reviews

Click stars to rate
Average Rating:
  • Tamara
    Apr 6, 2021

    This recipe was easy, fast, and so so delicious. If you follow it like the video, it comes out perfectly. I did not whip the eggs until stiff peaks, and it was perfect! I will probably double or triple the recipe because that was barley enough for our family of 4!

  • Michelle
    Apr 3, 2021

    This turned out perfectly! I whipped the egg whites until they were like styrofoam consistency and then added it to the rest of the dry ingredients. My normal cookie scoop didn’t work to drop them on the cookie sheet so I’d use my hands to turn them into small rounds on the cookie sheet. I also didn’t measure out the coconut. I just added the entire bag of coconut. I was being lazy to be honest! Any ways they turned out great and taste delicious! I think I’m going to drizzle them with chocolate before I serve them just too make them look a little more festive!

  • Emily
    Apr 1, 2021

    Eggs were whipped to stiff peaks, and it still took 6 tablespoons of flour before they stop spreading. Your 'tip' is more like a recipe correction, and doesn't even work.

  • Keri
    Mar 7, 2021

    I made these exactly as recipie states. I whipped the egg whites for just a couple minutes. It made 15 macaroons. Baked for 16 minutes My dad is a very harsh critic and a huge coconut fan. He said they were perfect.. So yes. This recipe is amazing. Thank you!!

  • Jan
    Mar 4, 2021

    My husband and I loves these cookies. This time I'll try beating the egg whites to soft peak. Thanks for sharing.

  • Brenda
    Feb 18, 2021

    Thank you for sharing this recipe! The cookies were so good and easy to make!

  • Steph
    Feb 7, 2021

    I actually tweaked this by whipping the egg whites to soft peaks before combining with dry ingredients. i also used coconut extract instead of vanilla & unsweetened shredded coconut (the finely shredded kind not the big flakes). they come soooo fluffy and delicious and just the right amount of sweetness!

  • Linda
    Dec 23, 2020

    I made this. ..something wrong with this recipe. I didn't adjust. I prefer the Eagle brand milk recipe

  • Maria
    Dec 5, 2020

    I think that the coconut qty is 2-1/3 c? I used 14 oz. They are crispy so added 2 more egg whites. Seems recipe is off unless I am only making 1 dip? I made 24 macaroons.

  • toni
    Oct 24, 2020

    My husband loves these!