Easy Coconut Macaroons

24 Feb


I am definitely on a coconut kick; I love the flavor in both sweet and savory dishes. A great way to showcase this delicious treat is in a macaroon. Naturally gluten-free, these cookies were a breeze to make. They take only a few minutes throw together (in one bowl) before baking. The greatest challenge was finding sweetened coconut, apparently unavailable at Whole Foods (I guess pressed with powdered sugar is not how coconut naturally occurs). I had to send my husband on a special expedition to Star Market, where it was predictably in the baking aisle.  He was rewarded with cookies. Read on for the recipe, which was taken from the most recent issue of Real Simple Magazine:

Ingredients: 3 large egg whites, 1/2 cup sugar, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, and 14 ounces of sweetened shredded coconut.

Pre-heat oven to 325 degrees and line a baking sheet with parchment paper. Whisk together egg whites, sugar, vanilla, and salt in a medium bowl until “glossy.”


Using an ice cream scoop, drop batter in mounds (about 2 tablespoons each) 1 inch apart on baking sheet. Bake until golden brown, about 20 minutes each.


My current apartment oven is too small for the really nice baking sheets we received for our wedding. So, I use my pizza pan to bake everything. I had to bake the cookies in 3 batches, but most people with regulation sized ovens could complete this in one fell swoop.



3 Responses to “Easy Coconut Macaroons”

  1. Aunt Joanie February 24, 2013 at 4:57 pm #

    one of my favorites…will go make now..

  2. Katie February 24, 2013 at 7:45 pm #

    I can attest, these are really yummy!!!

  3. Maya February 25, 2013 at 1:44 pm #

    I love macaroons! I often burn the bottoms and then dip them in chocolate! yum yum!

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