Homemade Coconut Macaroon Cookies

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 09/12/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 09/12/19

homemade coconut macaroons
Larry Washburn/Getty Images
  • Total: 32 mins
  • Prep: 12 mins
  • Cook: 20 mins
  • Yield: 3 Dozen Cookies (12 servings)
Nutritional Guidelines (per serving)
140 Calories
8g Fat
17g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 3 Dozen Cookies (12 servings)
Amount per serving
Calories 140
% Daily Value*
Total Fat 8g 10%
Saturated Fat 6g 31%
Cholesterol 0mg 0%
Sodium 131mg 6%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 9%
Protein 2g
Calcium 19mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These coconut macaroons are a tasty combination of egg whites, coconut, and vanilla. The cookies are easy to prepare and bake.

Ingredients

  • 2 egg whites
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 3 cups coconut (flaked)
  • 1/4 cup flour​ (all-purpose)

Steps to Make It

  1. Grease and flour baking sheets and preheat oven to 300 F (150 C/Gas 2) .

  2. In a small bowl with a hand-held mixer, beat egg whites and salt at high speed until soft peaks form.

  3. Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved.

  4. This will take a few minutes after each addition of sugar. (Whites should be in stiff glossy peaks by the time you're done.) Beat in vanilla. With a rubber spatula, fold in coconut and flour.

  5. Drop coconut by teaspoonfuls about an inch apart onto the prepared baking sheets. Bake at 300° for 20 minutes, or until lightly browned. With spatula, carefully remove cookies to rack to cool. Store in tightly covered container for up to 3 days.

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