Coconut Macaroons

Coconut Macaroons
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Makes 16 cookies| Hands-On Time: | Total Time:



  1. Heat oven to 325° F. Line 2 baking sheets with parchment.
  2. Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
  3. Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.
By March, 2013

Nutritional Information

  • Per Serving
  • Calories 152
  • Fat 9g
  • Sat Fat 8g
  • Cholesterol 0mg
  • Sodium 105mg
  • Protein 1g
  • Carbohydrate 18g
  • Sugar 17g
  • Fiber 1g
  • Iron 0mg
  • Calcium 4mg
What does this mean? See Nutrition 101 .

Quick Tip

Chocolate bar
For a delicious upgrade, dip the bottoms of the cooled macaroons in melted bittersweet chocolate. Refrigerate on a parchment-lined baking sheet until firm, 20 to 30 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.