Coconut Macaroons

Macaroons_1

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.

 

Posted in Baking

22 Comments

  1. Faye Hess said...

    I have gone fresh coconut crazy. What a difference it makes in cookies like these. Thank you for the recipe!

  2. VoncelleVolte said...

    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!!!

  3. HappyHealthMama said...

    I am obsessed with coconut and would love to make these. Any suggestions for cutting back on the sugar?

  4. Tadzio88 said...

    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 🙂

    • Chris said...

      Just a note that Macaroons (like this recipe) are not the same as Macarons (French cookies made with merengue and almond flour). Both are delicious, but despite the similarity in name they are not the same cookie.

  5. jhladyofthelake said...

    I love coconut macaroons! Mark, can I use less sugar in this recipe?

  6. Fresh-FruitsDistribution Srl said...

    Thanls for receipt…Looks awesome!

  7. Judy Goldberg said...

    We made this for passover. Really amazing and super easy. They are perfect. Okay next time I might dip them in chocolate

  8. Cheerub said...

    These are seriously good!

  9. sara said...

    I just made those today.. they are so delicious .. thank you for this recpie

  10. susan said...

    what do you mean “time to chill”? chill the dough before shaping?
    (I made them a few times, yummy!!)

  11. Cheryl said...

    These are the best macaroons I have ever made or eaten. I used turbinado sugar and it gave them an extra crunch. Also, used a melon baller to form the cookies and that was quite easy and made them uniform. The funny part of the recipe is that they will keep 3 days – can’t believe that there would be any left after 3 days!

  12. Therese said...

    My MIL says these are exactly the macaroons she remembers growing up. Crisp outside, soft inside. I think they were a touch too sweet for me, but we dipped them in 85% dark chocolate on one side and that worked well to balance the sweetness. We’ll be making these for years to come.

  13. Nick Carter said...

    Fail. “Dough” was extremely loose and could not be formed so I dropped by the teaspoonful. Cookies oozed liquid all over the cooking sheet soon after placing in oven. Don’t know what I did wrong. Added butter, flour and baking powder to the remaining batter.

  14. Sarah said...

    I’ve made this recipe twice with only 1/2 cup sugar (and unsweetened shredded coconut), and it was great! The second time I added 2 Tbs of cacao powder to try a chocolate version and that was good too. I tried beating the egg whites into peaks the first recipe, and then only foaming them the second one, and they both turned out about the same. They do have to be squished tightly with wet hands to form a ball (or pyramid), but stay together fine after that.

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