Coconut macaroons

Prep 10 min
Total 30 min
Plus 30 min cooling
Makes 16



egg whites, at room temperature
1/4 tsp
1/4 cup
granulated sugar
1/2 tsp
2 200-g pkgs
sweetened shredded coconut, about 3 cups


  • Preheat oven to 300F and line a baking sheet with parchment. Beat egg whites and salt in a large bowl, using an electric mixer on medium-high until frothy, about 1 min. Gradually add sugar and beat until stiff peaks form when beaters are lifted, about 4 min. Fold in vanilla and coconut. Mound 2-tbsp portions of coconut mixture onto parchment, about 1 in. apart.
  • Bake until edges of macaroons are golden, 18 to 20 min. Let cool 5 min, then remove to a rack to cool completely. Store macaroons in an airtight container at room temperature up to a week.
  • To make chocolate-dipped coconut macaroons: Chop 170 g chocolate (1 cup) and place in a microwave-safe bowl. Microwave on medium, stirring every 30 sec until almost melted, 2 to 3 min. Remove and stir until smooth. Dip bottoms of cooled macaroons in chocolate and place on a parchment-lined baking sheet until chocolate sets.


Calories 139, Protein 1 g, Carbohydrates 15 g, Fat 9 g, Fibre 1 g, Sodium 108 mg.

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