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Coconut Macaroons

Scott Phillips

Yield: Yields 4 dozen cookies.

Bake the cookies right away once they’re scooped onto the baking sheet to preserve their nice rounded shape.


  • 3/4 cup egg whites, from about 5 large eggs
  • 1-1/2 cups plus 1 Tbs. granulated sugar
  • 12 oz. unsweetened finely shredded coconut

Nutritional Information

  • Nutritional Sample Size per cookie
  • Calories (kcal) : 50
  • Fat Calories (kcal): 20
  • Fat (g): 2.5
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 10
  • Carbohydrates (g): 8
  • Fiber (g): 1
  • Protein (g): 1


  • Position racks in the center and upper third of the oven and heat the oven to 350°F. Line two heavy baking sheets with parchment.
  • Thoroughly whisk together the egg whites and sugar. Work the coconut into the egg mixture by hand or with a wooden spoon until completely incorporated. Scoop the coconut mixture onto the pans by packed, level tablespoons or with a 1/2-oz. ice-cream scoop. These cookies don’t spread so they can be spaced fairly close together.
  • Bake until the cookies are an even golden color and look dry (not at all sticky or wet looking), about 25 minutes. Halfway through baking, switch the pans from top to bottom and rotate them from back to front to ensure that the cookies color evenly.


Rate or Review

Reviews (3 reviews)

  • Epicskatingmom | 05/08/2020

    These are nice and not too sweet. Egg whites need to be beaten (I add a pinch of salt) until stiff peaks. Continue mixer running and add sugar very slowly. Once it is all combined it should look shiny and fluffy - like you are making a pavlova. Remove the bowl from the mixer and fold in the coconut. I drop the mixture from a spoon onto the cookie sheet as I prefer a more irregular look.

  • wildriverbaker | 02/19/2012

    simple as it sounds, i keep having trouble with this recipe! they always spread when baking and seem wetter then they should be. i get a mound of coconut with a ring of baked whites around the outside. it only says to "thoroughly whisk" the eggs and sugar and not to whip the whites first, but i'm wondering if that's whats supposed to happen? (they are wonderful though, with an extra bit of coconut added.)

  • MolecularMuse | 12/06/2011

    Its pretty simple and hard to mess up. Definitely get the finely shredded coconut though because they don't look as pretty if you use the typical shredded coconut.

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