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Seven Coconut Macaroons Cooling

Coconut Macaroons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 30 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: Italian


These chewy Coconut Macaroons are a quick and easy dessert made with just 6 ingredients. They’re crispy on the outside and soft on the inside!


  • 4 1/2 cups sweetened flaked coconut
  • 1/4 cup all purpose flour 
  • 4 large egg whites, room temperature
  • 2/3 cup cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  2. In a medium bowl, stir together the coconut and flour until combined and flour coats most of the coconut.
  3. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites, granulated sugar, salt and vanilla on high speed for 3 minutes. Mixture will be opaque and glossy but won’t form stiff peaks. Fold in the coconut mixture until combined evenly.
  4. Using a 1.5-tablespoon cookie scoop (or a heaping tablespoon), drop the mixture onto the prepared baking sheet, 2-inches apart. 
  5. Bake for 20 minutes or until the edges and tops are golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


PRO TIP: These produce a less sticky macaroon, which is what I prefer. If you like your macaroons to have a stickier texture, only mix the egg whites until they’re foamy and the sugar is almost all dissolved, not until they are glossy and opaque! It’s a simple trick that allows you to control the texture!

Store airtight at room temperature for up to 5 days.


  • Serving Size: 1 cookie
  • Calories: 84
  • Sugar: 10.9 g
  • Sodium: 50 mg
  • Fat: 3.2 g
  • Carbohydrates: 13.4 g
  • Protein: 0.9 g
  • Cholesterol: 0 mg
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