Coconut Macaroons

Lately, I've been totally obsessed with coconut. I eat dried coconut flakes as a snack, use coconut oil in granola, and macaroons have totally stolen my heart. Best part—coconut is kosher for Passover, and coconut macaroons are a cinch to make in the kitchen, so much so that you will never touch those stale Manishewitz things again.

The trick: Mix shredded coconut with coconut flakes to get just the right texture. The cookies get that perfect ratio of crispy to chewy. And if you want uber-decadent, feel free to drizzle a bit of melted chocolate over your macaroons.

Coconut Macaroons

About This Recipe

Yield:Makes about 22 cookies
Active time:15 minutes
Total time:1 hour
Special equipment:Cookie sheets, parchment paper


  • 4 large egg whites, at room temperature
  • 3 cups unsweetened dried coconut flakes
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup granulated sugar
  • 1/4 cup demerara sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt


  1. 1

    Place all the ingredients in a large heatproof mixing bowl (stainless steel is best) and set the bowl in a skillet with barely simmering water and stir the mixture with a wooden spoon, scraping the bottom to prevent burning. Stir for 5 to 7 minutes until the mixture is very hot to the touch and the egg whites have thickened a bit. They will turn from translucent to opaque. Set the egg white mixture aside for 30 minutes to thicken up more.

  2. 2

    Preheat the oven to 350oF and place the racks in the upper and lower thirds in the oven. Line 2 cookie sheets with parchment paper.

  3. 3

    With two tablespoons, place the coconut mixture in neat heaps on the lined cookie sheets 2 inches apart from one another. Bake for 3 minutes and rotate the sheets from front to back. Bake another 2 minutes, and switch the baking sheets from top to bottom and vice versa. Lower the temperature to 325oF and bake for another 10 to 15 minutes, until the macaroons are a mix of cream and gold colors and the edges get slightly brown. Cool baking sheets on cooling racks and let cool completely before peeling away from the parchment paper.

  4. 4

    Serve, preferably, on the day the macaroons are baked – they’re best day one. However, they’re still delicious for a few more days, though it’s doubtful they will last that long in any household that loves a macaroon.


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