Coconut macaroons are chewy coconut mounds with toasted edges, not the smooth sandwich cookies called macarons. This version uses unsweetened coconut and egg whites rather than condensed milk. Compact shaping helps the short ingredient list hold together.
Toasted edges and a chewy center
The egg whites moisten and bind the coconut without needing a meringue. Shaping loose piles instead of compressed mounds leaves fragile edges that can break when lifted.
Use unsweetened coconut and egg whites
- Coconut: Use unsweetened shredded coconut. Sweetened coconut changes both moisture and sweetness.
- Egg whites: Measure from large eggs and avoid yolk pieces. There is no need to beat to stiff peaks.
- Lining: Parchment helps prevent the sugary bottoms from sticking. Wax paper is not an oven substitute.
Portion the mounds before baking
Scoop 20 similar-sized mounds so they brown at the same rate. Allow about 1 hour for mixing, baking and cooling; a second tray adds another baking cycle if both trays cannot bake evenly at once. Leave space between the mounds and let them cool before lifting them from the baking paper.
Golden Coconut Macaroons with Crisp Toasted Edges
Ingredients
Equipment
Method
- Heat oven to 325°F (165°C). Line a large baking sheet with parchment. Stir coconut, sugar and salt in a bowl.
- Whisk egg whites and vanilla with a fork until loosened and lightly foamy, not stiff. Stir into coconut until uniformly moistened. Rest for 5 minutes so the coconut absorbs the whites.
- Scoop 20 compact mounds, about 1 1/2 tablespoons each. Press each gently so it holds together and place about 1 inch apart on the sheet.
- Bake for 20–25 minutes until tips and bottoms are golden and centers are set. Rotate the pan if browning unevenly. Cool on the pan for 10 minutes before moving to a rack; they are fragile while hot.
Notes
Questions and troubleshooting
Why are the bottoms dark?
A dark tray or low oven rack can brown them early. Use the middle rack and check before the full time.
Can I add chocolate?
Dip fully cooled macaroons if you like; chocolate is not included in this recipe or nutrition estimate.
Storage and reheating
Store cooled macaroons airtight at room temperature for up to 3 days, or freeze for up to 2 months for quality. Cool completely before sealing to avoid condensation.
Estimated nutrition per serving
These are rough ingredient-based estimates for 1 of 20 macaroons, not laboratory measurements. Brands, portion size and substitutions affect the values; optional sides and toppings are excluded unless stated.
| Nutrient | Amount |
|---|---|
| Calories | 105 kcal |
| Carbohydrates | 11 g |
| Protein | 1 g |
| Total fat | 7 g |
| Saturated fat | 6 g |
| Fiber | 2 g |
| Total sugars | 8 g |
| Sodium | 45 mg |
Build a small cookie assortment
Pair these chewy coconut mounds with soft peanut butter cookies or chocolate chip cookies. For a tart contrast on a dessert tray, add chilled lemon bars.
