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coconut macaroons ready to serve
Vagner Carvalho

Golden Coconut Macaroons with Crisp Toasted Edges

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting 20 minutes
Total Time 1 hour
Servings: 20 portions
Course: Desserts
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups (240 g) unsweetened shredded coconut
  • 3/4 cup (150 g) granulated sugar
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt

Equipment

  • Sheet pan with parchment

Method
 

  1. Heat oven to 325°F (165°C). Line a large baking sheet with parchment. Stir coconut, sugar and salt in a bowl.
  2. 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.
  3. 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.
  4. 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

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for 1 of 20 macaroons.