Makes: About 2 dozen
Time: About 45 minutes, plus time to chill
1 cup sugar
3 cups shredded unsweetened coconut
3 egg whites, lightly beaten
1 teaspoon vanilla extract
Pinch salt
1. Heat the oven to 350 degrees. Combine all ingredients in a large bowl and mix well with a rubber spatula or your hands.
2. Use a non-stick baking sheet, or line a baking sheet with parchment paper. To make the pyramids, wet your hands and scoop out a rounded tablespoon of the mixture into the palm of one hand. Using your other hand, press in gently on both sides of the mixture, bringing the macaroon to a point. Continue pressing with your thumb and forefinger on both sides until you have an even shape. For cubes, start as you would for the pyramids, then gently press equally on all sides, turning the macaroon to square off each side. You can use a butter knife to gently smooth the sides of the pyramids and cubes if you like. For balls, roll the mixture between your palms gently until round.
3. Place each macaroon about an inch apart on the baking sheet. Bake until light brown, about 15 minutes. Remove the baking sheet and cool on a rack for at least 30 minutes before eating. These keep well in a covered container for up to 3 days.
I have gone fresh coconut crazy. What a difference it makes in cookies like these. Thank you for the recipe!
Thanks to Bitty’s (@bittman) recipe for Coconut Macaroons, I have a hot new topper for my Rocky Road ice cream. Maybe, I’ll dip a few in chocolate sauce. Ooh, la yum!!!
I am obsessed with coconut and would love to make these. Any suggestions for cutting back on the sugar?
I’m addicted to both coconuts & macarons so this would be the perfect recipe for me! and it seems a lot simpler than the ordinary almond macarons. Thanks for the recipe
I love coconut macaroons! Mark, can I use less sugar in this recipe?
Thanls for receipt…Looks awesome!
We made this for passover. Really amazing and super easy. They are perfect. Okay next time I might dip them in chocolate