After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
45 mins
total:
1 hr 20 mins
Servings:
18
Yield:
18 macaroons
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Line a baking sheet with parchment paper.

  • Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.

  • Beat egg whites in a bowl until soft peaks form.

  • Fold coconut mixture into egg whites until just combined.

  • Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.

  • Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.

  • Line baking sheet with new piece of parchment paper.

  • Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

  • Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

Nutrition Facts

178 calories; protein 1.9g 4% DV; carbohydrates 23.2g 8% DV; fat 9.8g 15% DV; cholesterolmg; sodium 72.7mg 3% DV. Full Nutrition

Reviews (121)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2012
Excellent recipe! My first time making coconut macaroons and these came out great. The few recipes I looked at before this one called for condensed milk or unbeaten egg whites which sounded unusual. So I tried my hand at this recipe. It was pretty simple to whip together easier than making chocolate chip cookies (and healthier). I don't think I'll ever need to resort to using condensed milk this IS the perfect coconut macaroon recipe. Read More
(62)

Most helpful critical review

Rating: 2 stars
04/28/2015
I didn't like this recipe very much. It is possible I did something wrong thoughz not only did the cookies fall apart, they didn't taste very good. Read More
(2)
144 Ratings
  • 5 star values: 112
  • 4 star values: 18
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
07/05/2012
Excellent recipe! My first time making coconut macaroons and these came out great. The few recipes I looked at before this one called for condensed milk or unbeaten egg whites which sounded unusual. So I tried my hand at this recipe. It was pretty simple to whip together easier than making chocolate chip cookies (and healthier). I don't think I'll ever need to resort to using condensed milk this IS the perfect coconut macaroon recipe. Read More
(62)
Rating: 5 stars
07/13/2012
These were divine! They turned out exactly as I hoped they would. They seemed just like a macaroon from a bakery. Wonderful texture and just the right amount of sweetness. The ratio of ingredients works perfectly. I find this kind of macaroon to be so much better than the kind made with sweetened condensed milk. I prefer larger shreds of coconut, so I skipped the step with the food processor. Instead I mixed all of the ingredients (minus the egg whites and extracts) in the mixer on low speed until well combined. After moving that mixture to a large bowl, I beat the eggs whites and then beat in the extracts. I omitted the almond extract this time, but I may add it back in next time. Thank you for such a wonderful and easy recipe! Read More
(48)
Rating: 4 stars
12/18/2012
I had very high hopes for this recipe... I did the first batch as directed 350 for 15 min. but they didn't seem 'right'.. so I decreased the heat to 325 and upped the time to 22 min. Those were much better. I used tablespoons , as I am not sure what golf ball sized meant. I pulsed the coconut in the food processor for 30 sec as directed, but in future batches, I think I will leave the coconut shaggier for a lighter, slightly dense macaroon. or at least only pulse half of the coconut. I did like the half vanilla half almond flavoring. Overall, will make again, but with the changes as mentioned. Read More
(34)
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Rating: 5 stars
01/19/2013
I tried this recipe and liked it but I used 6 Tablespoons of flour and 1 teaspoon of Baking Powder and beat my egg whites till a stiff peak formed and then folded everything in. They came out perfectly round and high. Hope this helps Read More
(30)
Rating: 4 stars
08/21/2012
These really WERE perfect! I made them for a friend's birthday and they were a huge hit. I made them the night before and refrigerated them until ready to eat. The yeild of the recipe for me was about 20 macaroons. I would've probably had a lot more but I didn't beat the eggwhites enough so they completely fell when I added the coconut. Next time I make these macaroons I will whip those eggwhites until there's no tomorrow. Read More
(21)
Rating: 5 stars
04/23/2013
Excellent! My second batch is in the oven now. I took the suggestion and used the 6 tbsp. of flour and 1 tsp. of baking powder. I did not have almond extract so I omitted. I also mixed in bowl without processing. I beat my egg whites to stiff peaks. Wetting the hands really helps solve the stickiness. I like my brown and toasty so I kept them in the oven 20-25 minutes watching carefully. (My oven sucks so don't go by my time.) This is a keeper that will I will make often. Thanks!!! Read More
(16)
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Rating: 5 stars
06/12/2012
Absolutely fabulous! I tried the macaroon recipes with sweetened condensed milk and found them to be way too sweet with a glossy weird texture. These looked and tasted like they came from a high-end bakery. This is going in my collection of treasured family recipes. Read More
(12)
Rating: 5 stars
12/14/2012
I usually don't like recipes that say they are the best or perfect but these truthfully are! I made for a friend who adores macaroons and she couldn't stop raving a good dark chocolate is a must for dipping too. I used my #50 scoop and got 18 cookies will make a bit smaller next time. Read More
(12)
Rating: 5 stars
11/30/2013
I absolutely LOVE coconut macaroons. I had 3 egg whites leftover and wanted to do something rather than throw them out and this was the perfect recipe to use them in. I made the recipe exactly as written except for dipping them in chocolate (I may try that later). These were absolutely fabulous! Sweet enough without being too sweet. I would NOT recommend adding extra flour as some reviews suggest - it would likely make them too dry. If you have a hard time with them holding together just "squeeze" the balls hard packing the dough together. This is what I did and it worked beautifully!!! This will be my go to recipe for sure! Read More
(11)
Rating: 2 stars
04/28/2015
I didn't like this recipe very much. It is possible I did something wrong thoughz not only did the cookies fall apart, they didn't taste very good. Read More
(2)