Toasty Coconut Macaroons

Total Time:
1 hr
20 min
40 min

About 40 macaroons

  • One 14-ounce package sweetened shredded coconut
  • 4 large egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Heat oven to 350 degrees F.

Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.

Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.

Using a rubber spatula, fold in the toasted coconut.

Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.

Cook's Note: The outsides should be golden brown but the insides should still be moist.

View All

Cooking Tips
More Recipes and Ideas
4.0 64
This is a really easy recipe, but you must heed the advice of other reviewers (i.e.- egg whites at room temperature, adding cream of tartar to the egg whites, and making sure that you measure out the dough). My oven is small so I had to bake them in two batches. The first batch had slightly larger cookies, took longer to bake, and were slightly overdone. The second batch was the perfect size and was cooked for the full 20 minutes and probably could have gone another three minutes. All that being said, both batches were delicious and of acceptable consistency. This recipe is a definite share and do again! item not reviewed by moderator and published
OMG! I dont know how to cook but i made these and they came out beautiful! I maede these for Christmas treats. They were light and airy and not overpowering sweet and heavy. I drizzled a little chocolate over the tops. Thanx Alton for making me a superstar in my own kitchen! :) item not reviewed by moderator and published
I think these macaroons are wonderful. I followed the recipe and they came out perfect. Golden brown on the outside, and moist on the inside. I will definitely make them again. item not reviewed by moderator and published
I used my phone to view the recipe and on the mobile site it says 8oz of coconut (the version I see now on my computer says 14oz). They turned out ok, just not what I was expecting. More meringue than coconut but they were light and coconutty. If I made them again, I'm going to use the full 14 oz of coconut. And maybe add vanilla. item not reviewed by moderator and published
This recipe simply doesn't work. I am an experienced baker and I could tell right away the batter looked funny. Too dry, the macaroons just fell apart. item not reviewed by moderator and published
These are excellent. My cooking time ended up being 17 minutes. After they cooled for a few minutes, I melted half a bag of semi-sweet chocolate morsels in a bowl over a sauce pan of boiling water. I dipped the tops of the macaroons in the chocolate. They are incredible and I will make them again for sure. item not reviewed by moderator and published
These were not what I envisioned...and I followed the recipe exactly (even climate conditions should have optimized the outcome) initially. Meh~ next batch I added sliced toasted almonds to attempt to deepen the flavor experience...meh II. So disappointing! Not confident including these in my holiday gifting~ item not reviewed by moderator and published
I made these and they were fine. After reading several reviews that added vanilla and more coconut, I re read the recipe. It calls for 14 oz of coconut and vanilla. Are there 2 recipes? item not reviewed by moderator and published
Loved these... very light and fluffy, like a meringue cookie with coconut mixed in. These are my favorite. Will definitely make them again. item not reviewed by moderator and published
Always apprehensive about Alton's recipes. Thought this would be fun to make for the kids for Valentines Day. WOW!! What an Absolute Embarrassment!!! Since I didn't have enough time to make another macaroon recipe, I drove to Max's Opera Cafe and bought enough to cover myself so I didn't look like a fool. They were lifeless, tasteless and had a sepia tone. I know how to bake and cook. This recipe is for the first time baker. Deleted this from my files. item not reviewed by moderator and published

This recipe is featured in:

12 Days of Cookies