Baking · Coconut macaroons
Vanilla Coconut Macaroons
Unsweetened shredded coconut absorbs sweetened egg white and holds these small mounds together. These are chewy coconut macaroons, with no almond-flour shells or sandwich filling.
Illustrative image
- Total
- 45 min
- Active
- 10 min
- Servings
- Calories
- 142 cal / serving
- Difficulty
- Easy
Ingredients · 12 servings
- 2 cups unsweetened shredded coconut
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/8 teaspoon fine saltpantry staple
Checked items are in your order. Amounts scale with servings; products are sold as whole packages.
Steps
Prepare the tray
Heat the oven to 325°F. Line a large baking sheet with parchment so the sweet coconut mixture releases without tearing.
Whisk the whites
Whisk egg whites, sugar, vanilla and salt by hand for 1 minute until foamy and the sugar is partly dissolved; do not whip into stiff peaks.
⏱ 1 min
Shape coconut mounds
Fold in coconut until evenly moistened. Press into 12 compact mounds of about 2 tablespoons each and space them 2 inches apart on the tray.
Bake to golden
Bake for 22 to 25 minutes until the tips and bases are golden and the centers reach 160°F (71°C). If needed, bake longer in 2-minute increments, shielding dark tips with foil.
⏱ 22–25 min
Let mounds firm
Cool on the tray for 10 minutes before loosening with a thin spatula. The bases firm during cooling; wait until fully cool before storing.
⏱ 10 min
Nutrition per serving estimated
1 serving = 1 macaroon (one twelfth of batch)
- Calories
- 142
- Protein
- 1.7 g
- Carbs
- 12.6 g
- Fat
- 10.7 g
- Fiber
- 2.1 g
- Sugar
- 9.4 g
- Sodium
- 39 mg
Estimated from package nutrition labels and USDA FoodData Central values. Actual values vary.
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Read recipe →Tips and substitutions
Use unsweetened shredded coconut rather than large flakes; it packs into a stable mound.
Compact each scoop firmly so loose shreds do not scorch around the edges.
Use 1/2 teaspoon almond extract instead of vanilla for a different aroma; this introduces almond and requires checking the extract label.
Unsweetened finely desiccated coconut can replace shreds, but fold it in gradually and stop if the mixture becomes too dry to hold together.
Storage, serving and make-ahead
Storage
Cool fully, then keep airtight at room temperature for up to 2 days or refrigerated at 40°F (4°C) or below for up to 5 days. Freeze for up to 1 month.
Serving suggestions
Serve the macaroons as a small weekend baking treat with tea, keeping the golden coconut edges visible on the platter.
Make ahead
Bake a day ahead, cool completely and cover. Keep the tray away from steam; condensation softens the toasted coconut surface.
Allergens and product labels
Contains: egg, coconut.
Check each product label for allergen details.
Questions about this recipe
Are these macarons?
No. Coconut macaroons are compact mounds of coconut and egg white. Macarons are almond-based sandwich cookies made with a different method.
Can I use sweetened coconut?
Use unsweetened coconut for these proportions. Sweetened shreds add sugar and moisture, so they need a separately balanced recipe.
About this recipe
Estimates use package labels and USDA data; actual values vary.
By Akechi · Published .
Ingredient amounts are for cooking; products are sold as retail packages and pantry extras may be needed. Browse all recipes.