Coconut Macaroons

Coconut Macaroons

Macaroons - Coconutty with a soft centre and chocolate drizzle all over. What's not to love?

Meeth Nihan


  1. 4 - 5 cups coconut sweetened , shredded (Preferably toasted)
  2. 4 egg whites large
  3. 1/2 cup sugar
  4. 1 teaspoon vanilla
  5. 1/2 teaspoon almond extract (Optional)
  6. 1/4 teaspoon salt
  7. Almonds (Optional)
  8. Raisins (Optional)


30 mins
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    Place the oven rack in the bottom third of the oven and preheat to 350°F.

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    Toast the coconut (optional) for a deeper coconut flavor and extra-crispy macaroons.

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    Whisk the egg whites in a standing mixer/with a handbeater until they hold soft peaks, then gradually add the sugar until it holds stiff peaks.

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    Whisk in the vanilla and salt, then fold in the shredded coconut by hand until the coconut is moistened. You can also add raisins to the mixture if you want.

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    Line the baking tray with a parchment paper. Shape the coconut mixture into small balls about 1 1/2-inches in diameter, using your hands. Alternatively, you can also use a cookie dough scoop. Space them an inch or so apart on the baking sheet. You could also press 1 almond on top of each coconut mound before they go into the oven.

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    Bake the macaroons for 15-20 minutes until golden,

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    Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.

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    Once baked, drizzle with some chocolate.

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