Victor Schrager
Hands-On Time
30 Mins
Total Time
2 Hours 5 Mins
Makes 32 macaroons

How to Make It

Step 1

Heat oven to 325° F.

Step 2

In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.

Step 3

Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.

Step 4

Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Step 5

When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.

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