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Quick and Easy Coconut Macaroons

Rated as 3.33 out of 5 Stars

"These macaroons are delicious and so very easy to make. Enjoy!"
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25 m servings 98
Original recipe yields 24 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray baking sheets with cooking spray.
  3. Whisk egg whites and cream of tartar together in a bowl until foamy.
  4. Gradually whisk sugar into egg white mixture until blended.
  5. Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up.
  6. Fold coconut into egg white mixture until incorporated.
  7. Drop spoonfuls of batter onto prepared baking sheets.
  8. Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.


  • Cook's Note:
  • I usually make this in conjunction with creme brulee because the creme brulee needs 6 egg yolks, therefore the 6 egg whites go to this recipe! :)

Nutrition Facts

Per Serving: 98 calories; 4.6 13.2 1.5 0 60 Full nutrition

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Read all reviews 3
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This is a light and fluffy macaroon recipe. This cookie would make a nice addition to a holiday cookie tray! I followed the recipe exactly. I baked for 9 minutes and the cookies were a nice g...

Excellent!!! Thank You! So Easy & Yummy! Cant wait for the whole family to try it tomorrow for Easter.

Proportions of egg whites to coconut was WAY off. I added several more egg whites, which eventually did not help. You take a bite and end up with your mouth full of coconut shreds and there is ...