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.
Jul 29, 2020
I agree with Pixie. I whipped the egg whites to soft peak stage and used unsweetened toasted coconut and they were just right. Not too sweet!
Jul 21, 2020
I made this recipe in two batches: one with whipping my egg whites into stiff peaks then combining. The next one without whipping my egg whites. The whipped egg white's batch turned out excellent! Crispier with a bit more depth. The non-whipped recipe still turned out tasty, however I found it comparable to a "Mounds" Candy Bar without the chocolate coating. I'm looking forward to trying this recipe with the traditional almond extract or maybe lemon!
Jun 25, 2020
My husband loves the chocolate dipped macaroons from Panera Bread. When I saw this recipe, I thought I'd make some for him for Father's Day. I only had unsweetened coconut on hand, so I used that. I made one other change, so the macaroons were more like the ones my husband loves. Once they cooled, I dipped the bottoms into melted chocolate, and when they set, I drizzled melted chocolate on top. They turned out beautifully! My husband said they were even better than Panera Bread's! Definitely a win! Thank you for such a yummy and simple recipe. :-)
Jun 15, 2020
I've made these several times with Bob's RedMill 1-to-1 gluten-free baking flour. I didn't do anything but what the recipe said, and they came out well. They remind me of my Grandmother's macaroons. I try to get them into a ball shape on the cookie sheet because any spread will brown much more than the rest of the cookie--the "dough" is quite loose in uncooked state. They are very sweet--but I like that.
Jun 14, 2020
Fantastic! I used lemon extract instead of vanilla and whipped the egg whites briefly till frothy, but followed the recipe exactly otherwise. In 19-1/2 minutes the macaroons were done and amazing. I’ll definitely be making them again. Thank you!
May 19, 2020
I purchased unsweetened coconut at the grocery yesterday and came across this recipe this morning. I tweaked it slightly to be keto friendly by using almond flour instead of regular flour, and stevia instead of sugar. I also used lemon extract instead of vanilla, as I am a huge lemon fan and just happened to have it on hand. They turned out absolutely beautiful and so delicious!!!
May 12, 2020
Great taste and smell. A bit too sweet for me, so I’d cut the sugar down. Also was a runny mess. Will need to add a little more flour and coconut, but plan to make again!
May 10, 2020
I made these macaroons last Sunday. They were excellent!! I did not need to whip the egg whites, I followed the recipe, as is, and the macaroons turned out beautifully. A very particular relative loved them and asked for the recipe. For gluten free, can I substitute the flour with cornstarch or tapioca? If yes, what would be the quantity? Thank you for sharing your gifts and talents with so many of us!!!!!!!!!! Happy Mother's Day!!
May 4, 2020
I am already making my fourth batch. They are delicious and I did not need to put the vanilla extract. I tried it with and without and they were delicious both ways. They only make a small batch though, so I would suggest making a double batch because they are so delicious
Apr 28, 2020
Super simple and delicious. I followed the recipe/directions to a “T” and they turned out perfectly. You literally drop a spoonful of the batter to make a cookie. There is no secret method to doing this. They are not as crisp on the top the following day (after being stored in air tight container) but are still absolutely delicious. Make sure your eggs are room temp!