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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Sep 18, 2019
All I can say is YUM! The only time I tried to bake macaroons, I used sweetened condensed milk, and they were God awful sweet. These are perfect! It makes a very small batch which is great if you just want to try them out. They were crispy and chewy and not too sweet at all. I put 1/2 a maraschino cherry on two of them and I liked that too. An absolute blue ribbon recipe! Thanks for sharing!
Aug 16, 2019
Terrible. Not sweet at all, not crisp, generally repugnant and a waste of my time and ingredients.
Aug 5, 2019
DIP BOTTOMS IN CHOCOLATE
Jul 27, 2019
Came out perfectly! I used parchment paper, cooled them for a minute or two before transferring to a cooling rack, and there was no sticking at all. I got 13 small cookies from this recipe - I'll probably double it next time just so there's plenty. Quick and reliable....will be a 'go to' recipe for sure!
Jun 6, 2019
I have no idea how these won first place.
May 26, 2019
These turned out awesome! I followed recipe but substituted sweetened coconut for unsweetened coconut, and all purpose flour for gluten free flour (due to an allergy). I added a couple drops of water to the unsweetened coconut like another reviewer suggested and also whipped the egg whites. I had to increase cooking time about 5 minutes in order for them to be golden but when they finished they came out delicious! Will definitely be making again :)
May 17, 2019
These are EXCEPTIONAL. Just perfect. I used Organic UNSWEETENED coconut flakes (trader joe's), and used 1/3 cup sugar with an extra small teaspoon since the coconut was unsweetened. Since my coconut flakes were extremely dry I just added a couple of drops (literally) of water and crushed the flakes a bit more/ tossing and softening them just a bit before adding everything else. My egg whites were cold not room temperature (i was impatient ha) and I whisked them with them with the vanilla. They were absolutely AMAZING - perfectly crisp on the outside and perfectly light and yet moist on the inside. DELICIOUS! DEFINITELY DESERVED YOUR BLUE RIBBON AWARD AT THE FAIR!!! Thank you for posting this!
Apr 15, 2019
Totally forgot to whip the eggs but it turned out great anyway! Exactly like the picture!
Mar 28, 2019
I've made this recipe exactly as written, both without and with whipping the egg whites (to soft peak). The results are great either way. Whipped whites naturally give the macaroons a lighter and airier texture, versus being denser and chewier (my preference) when not whipped. If you can't be bothered, or if you just want a denser texture, don't whip the whites and the cookies will be just fine. Despite the pedantic naysaying of the pedantic naysayers.
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!