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Coconut Macaroons


  • 3 egg whites
  • 1/2 cup sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt
  • 4 cups sweetened shredded coconut
  • Chocolate sauce, for topping


  1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the egg whites, sugar, vanilla, and salt until frothy. Add the coconut and mix until evenly coated.
  3. Form the coconut mixture into 6 golf-ball-size balls with your hands or an ice-cream scoop and arrange on the lines baking sheet. Bake until golden brown, 10 to 12 minutes, rotating the baking sheet halfway through.
  4. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled drizzle with chocolate sauce. Store in an airtight container for up to 1 week.

Makes 6 macaroons.

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