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Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Coconut lovers beware. These Coconut Macaroons are lightly crisp on the outside with a soft-gooey coconut center and are very easy to make.

Coconut Macaroons

I like to drizzle these cookies with chocolate, but true chocoholics may want to go one step further. Melt one pound of chocolate as instructed in step 5 and dip the cookies completely in the chocolate. Use a fork to retrieve the cookie and drain off excess chocolate. Set the coated macaroons on a silicone mat-lined baking sheet and allow the chocolate to harden in a cool place.


Silicone baking mats are invaluable tools in every kitchen. They save wear and tear on your baking sheets, make clean up much easier and save you money in parchment paper and foil costs. Use them for: roasting tomatoes or winter squash, baking cookies, caramelizing nuts or toasting crostini and granola grains.

This set of 3 cookie or ice cream scoops is a great addition to any kitchen. For my Coconut Macaroons, I use the middle-sized scoop (#40 or 2 Tablespoons) to make uniform-sized round cookies.

Coconut Macaroons

Recipe by Michael SalmonCourse: CookiesDifficulty: Easy
Prep time


Cooking time






  • 4 large egg whites

  • 1/4 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 1/8 teaspoon Kosher salt

  • 3 cups sweetened flaked coconut

  • 4 ounces dark chocolate (optional)


  • Preheat the oven to 325 degrees F.
  • In a medium-sized mixing bowl combine the egg whites, sugar, both extracts and the salt. Stir to combine. Stir in the coconut.
  • Make balls with a #40 ice cream scoop and place about 2 inches apart on a baking sheet lined with a nonstick silicone baking mat or on a lightly greased baking sheet.
  • Bake for 18-20 minutes or until the macaroons start to turn lightly golden. Allow the cookies to cool for 5 minutes and transfer them to cooling racks to cool completely.
  • Coarsely chop the chocolate and put it in a small glass (microwave proof) bowl. Melt the chocolate in the microwave for 30 seconds at a time, stirring after each interval, until the chocolate is completely melted. Drizzle the chocolate over the cooled cookies and allow the chocolate to set up before moving them.
  • Keep in an airtight container.

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