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Coconut Macaroons

Coconut Macaroons


Step 1

Preheat oven to 350°. Grease 2 baking sheets, set aside.

In a bowl combine salt and egg whites and whip on high speed until soft peaks begin to form. Add vanilla and very gradually add sugar, beating constantly until stiff peaks form. Fold in coconut.

Step 2

Drop meringue by tablespoonfuls 2" apart onto prepared baking sheets. Bake in oven about 20 minutes or until lightly browned.

Cool 1 minute, then carefully remove from baking sheets. Macaroons can be stored up to 2 weeks in airtight container.

Makes 20 macaroons.
Coconut Macaroons



Products Used in this Recipe

Baking Aids
Fine Macaroon Coconut

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Baking Aids
Sea Salt

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Ratings & Comments (3)

5 Stars  67%  2
4 Stars 0%  0
3 Stars 0%  0
2 Stars 33%  1
1 Star 0%  0


3 Reviews

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Carol Anne Miller April 17, 2012
I have tried almost a dozen recipes looking for the perfect coconut macaroon....and found it in this recipe. Perfection! I do use a Silpat to ensure the lovely bottom browned crunchy part lifts off completely.
Michelle December 22, 2012
20 mins is WAY too long! Start checking by at least 8. This recipe isn't good, I'll continue to look for a better one.
Susan December 24, 2012
My husband has been trying different macaroon recipes for years; trying to fine 'the one'. I made these a month ago to use up some about to expire Bob's fine coconut & voila- he loved them. Thank you!

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