Coconut Macaroons

Yield: Makes about 2 dozen, depending on size

Coconut Macaroons


  • 2 large egg whites
  • 2 1/2 C. (150 g) finely ground unsweetened coconut
  • 3/4C. (185 g) sugar
  • 1 tsp. vanilla
  • pinch salt


  1. Blend all ingredients together in a bowl.
  2. Form 1 1/2-2 T. of the mixture into "mounds" or balls and place on parchment paper or greased cookie sheets. I've found using a cookie scoop works well to make them uniform in size, and flat on the bottom. Bake at 325° F (165° C) for 20-25 minutes or until light brown.


Melt 1/2 C. (100 g) chocolate chips in the microwave or a double boiler. Brush the bottoms (or tops) of each cookie with the melted chocolate, using a pastry brush. Let cool completely. Or dip completely into melted chocolate and voila! A homemade Mounds Bar!

Debbie's Tips:

“If you allow the mixture to set for an hour or so before shaping them, the coconut absorbs the liquid and they are easier to roll into balls. But you can just as easily pinch the mixture into a “mound”.

“If only sweetened coconut is available, reduce the amount of sugar added. If you can’t find finely ground coconut, process shredded coconut until it’s finely ground. Trader Joe’s usually has unsweetened coconut flakes but to make macaroons, you’ll need to process them so they are finely ground.

“My oven can vary in temperature”¦and your oven may be different from mine. Judge when they’re done by how brown they are, not by how long they’ve been in. They should be lightly golden brown.

Step-by-Step Instructions

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