Coconut Macaroons


These macaroons are one of my all-time favorite cookies.   I’ve made a healthified version of coconut macaroons on this blog before but these are a little more decadent for the holidays. They’re dense and chewy and almost fall more into the category of a candy. As they’re baked, the coconut gets golden and caramelized on the outside and remains pale and creamy the inside. They’re great by themselves or you can recreate an a “Mounds” bar by dipping them in dark chocolate.


  • 1-1/3 cups sweetened flaked coconut
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 egg whites
  • 1 teaspoon vanilla extract


  1. Cook egg whites and sugar in a double boiler over medium heat until the sugar is dissolved (8-10 minutes).
  2. Stir in the salt, vanilla, coconut, and flour and stir until combined.
  3. Chill the batter at least an hour.
  4. Using and ice cream scoop, portion the dough onto greased and parchment lined baking sheets.
  5. Bake at 350 for 15-20 minutes or until lightly golden brown.



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