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Coconut Macaroons

Here’s a chewy tropical treat that’s so easy to make you’ll think you’re forgetting something! I always make a big batch so there’s a lot to share but it’s just as easy to cut the recipe in half. Your family and friends will love the addictive chewy texture and you’ll love how easy they are to make!

Serving:

Ingredients

2 egg whites
a dribble vanilla extract
1/2 cup brown sugar
small spoonful nutmeg
1 1/2 cups unsweetened shredded coconut

Instructions

Preheat the oven to 350 degrees F. Whisk the egg white, vanilla, sugar and nutmeg together. Stir in the coconut and mix until it’s well coated with the egg white mixture.

Moisten your hands. Form a large heaping spoonful of the mixture into a loose stack on a lightly oiled baking sheet. You may leave it craggy and irregular or pat it a bit to even it out. Repeat with the remaining mixture leaving an inch or so between each pile.

Bake until golden brown, about fifteen minutes. When they’re done they’ll be firm to the touch but still a bit soft in the middle. When they first come from the oven they’ll be a bit crumbly but after twenty minutes or so of cooling they’ll firm up nicely. Patience!

Comments

  1. Peggy said: On Jan 27, 2014

    I just made them i think there great!!

  2. connie said: On Aug 20, 2013

    Not sure what “whisk together” means – thought you are suppose to beat egg whites till stiff to get a nice macaroon.
    My grandaughter followed the recipe, whisking the egg whites. The cookies were runny, awful. Sorry to tell you this.
    Perhaps clarifying the instructions for an enthusiastic, but inexperienced cook, would help..
    Even I wasn’t sure what ‘whisk’ meant.

    • Lara said: On Dec 7, 2013

      “Whisk” literally means, whisk the ingredients together, as in – combine the ingredients quickly while incorporating air into the mixture. If the instructions were to beat the whites until stiff it would have said that.

    • Chelsea said: On Jan 7, 2014

      These are Macaroons not French Macarons…You’re not making meringue.

  3. LD said: On Jul 1, 2013

    Was craving chocolate, so I reduced coconut by 1/4 cup and added 1/4 cup cocoa! Baked in gas oven x 20 mins and came out perfect.
    Made 12 in total.

  4. Wendy said: On May 8, 2013

    I made these this morning and I love them. My Dad (a baker) makes a similar version only he warms up the egg white and sugar. I used 3 cups coconut and I think it might have been a bit much but I did need more than 1 1/2 cups. Mine also didn’t need the full 15 minutes.

  5. Monika said: On Mar 21, 2013

    These are so so good! I wanted to double the recipe but only had 3 egg whites available. Did not add more sugar and they were still chewy; i also did not add more because I added them as dippers for chocolate fondue! Along with the additional 1 1/2 cup unsweetened shredded coconut, I also added a little cinnamon and ground coriander.

    Thanks Mr. Smith! Love your recipes and approach to eating well and healthy!

  6. Sherrie said: On Nov 13, 2012

    I am Celiac and this has been one of my go to recipes for a long time. But I use the eagle brand milk version. Certainly going to try this take on macaroons.

  7. Malick said: On Oct 23, 2012

    This is a great and easy recipe. Does need three cups of coconut. I also add semi sweet chocolate chips to the mixture, or sometimes use semi sweet bakers chocolate and it tastes great!

  8. Except for reducing the sugar slightly, I followed the recipe exactly and had no problems with excess moisture. Very yummy!

  9. Nora said: On Apr 22, 2012

    Bulk Barn has unsweetened shredded coconut.

  10. Sylvie said: On Apr 7, 2012

    3 cups of coconut is needed for this recipe

  11. Sylvie said: On Apr 7, 2012

    the solution for the runny mixture is to add 1 1/2 cup more of coconut, must have been a misprint :)

  12. Shane said: On Feb 9, 2012

    Anyone have a solution to the liquid running out of the mixture during baking?

  13. Sylvie said: On Dec 12, 2011

    I just love that recipe… :)
    It’s true. It’s so easy that you think you forgot something.
    You can add anything you want. I add Cointreau instead of vanilla.
    Merveilleux !
    Thanks Michael

  14. Jordan said: On Nov 27, 2011

    Hi, I made this recently and I think I messed up… as it was cooking it alot of the mixture came out of it making it dry… is there a way to fix this?

  15. kimsaw said: On Oct 22, 2011

    I’m from Malaysia and we have an abundance of fresh coconut. Can i use fresh shredded coconut?

  16. sara said: On May 17, 2011

    this is something that my mum used to make.
    She added cornflakes and nuts in the mixture and it does taste better!

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I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!