Coconut Macaroons
These chewy macaroons need only shredded coconut, egg whites, sugar, and vanilla. The recipe makes about 12 cookies, 3 per person. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Bake until the macaroons are golden and set so the egg whites are fully cooked — do not eat the raw mixture. Wash hands after handling raw eggs.
Allergens: egg
Equipment
- baking sheet
- parchment paper
- mixing bowl
- whisk
- spoon or small scoop
Ingredients (for 4 servings)
- 3 cups sweetened shredded coconut
- 2 egg whites
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Directions
1. Heat the oven to 325°F and line a baking sheet with parchment paper.
2. Whisk the egg whites, sugar, vanilla, and salt 1 minute until foamy.
3. Stir in the coconut until every shred is coated.
4. Scoop 12 mounds (about 2 tablespoons each) onto the sheet 1 inch apart, pressing each together with damp fingers.
5. Bake 20 to 25 minutes until the tops and bottoms are golden brown and the cookies feel set, not wet, when touched. The egg whites are fully cooked well past 160°F at this point.
6. Cool on the sheet 10 minutes, then move to a rack to cool completely.
Skill taught
Binding coconut with egg whites and baking until golden and fully set.
Affordable substitution
Use store-brand sweetened coconut; unsweetened coconut works too with 2 extra tablespoons sugar.
Optional variation
Dip the cooled bottoms in melted chocolate (adds milk and possibly soy), or add 1 teaspoon lime zest to the mix.
Leftovers & storage
Store in an airtight container at room temperature up to 4 days, or freeze up to 2 months.