Coconut Macaroons


With just 5 ingredients, you can whip up these chewy flourless cookies that are perfect for Passover or Easter.

Coconut Macaroons
Photo: José Picayo
Hands On Time:
10 mins
Total Time:
35 mins
42 cookies

A good coconut macaroon has a crispy outside but a chewy inside. These bake for about 30 minutes, but keep an eye on them in case they're done a little early.


  • 3 large egg whites

  • ½ teaspoon pure vanilla extract

  • ¼ teaspoon fine salt

  • ¼ teaspoon cream of tartar

  • ½ cup sugar

  • 1 14-ounce package sweetened shredded coconut (about 5 cups)


  1. Heat oven to 325° F. Line 2 baking sheets with parchment.

  2. Whisk the eggs white, vanilla, salt, and cream of tartar in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. With the machine running slowly add the sugar until dissolved and stiff peaks form, 1 to 2 minutes. Fold in the coconut, stirring until evenly combined.

  3. Using a small ice cream scoop, drop the batter in mounds (about 1 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 26 to 30 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.

Nutrition Facts (per serving)

152 Calories
9g Fat
18g Carbs
1g Protein
Nutrition Facts
Calories 152
% Daily Value *
Total Fat 9g 12%
Saturated Fat 8g 40%
Sodium 105mg 5%
Total Carbohydrate 18g 7%
Total Sugars 17g
Protein 1g
Calcium 4mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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