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.

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    64 Reviews
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    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!
    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! :)
    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.
    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.
    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.
    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.
    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~
    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?
    Loved these... very light and fluffy, like a meringue cookie with coconut mixed in. These are my favorite. Will definitely make them again.
    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.
    Great flavor and consistency,however by the end of the day they collapsed somehow and became very chewy. I baked them on 350 but they didn't get that nice color,they turned out dirty pink in color.Delicious but not crusty. They were much better than Ina's for sure.
    I made these for dessert one night, my 10 year old came running to tattle tale that Daddy had taken the entire plate of cookies and put it next to his dinner plate LOL. I couldn't blame him, they were quite good!
    Last time I made Ina's with the condensed sweetened milk and they were a hit, although I thought a bit liquidy. I wanted to make some without the CM and these are great! I did add some vanilla extract.
    I always make Gale Gand's macaroons, which have melted chocolate on the bottom...mmmmmmmmmmm!
    Sorry Alton...I like these:
    Hands down, the best coconut macaroons I've ever had. They melt in your mouth and the toasted coconut flavor is wonderful. Will make many more of these and will NEVER use another recipe again.
    These are not worth the trouble it takes to make them. They are really bland -- very disappointed in them. Maybe I'll try them again with cream of tartar added. I toasted the coconut perfectly -- they just get swallowed in the marshmallow (which is what this is, really and just don't taste like anything.
    Yum!!! Toasting the coconut first makes these delicious little tidbits over the top!!
    Beautiful! I made these and they looked just like the photo in the recipe. I added cream of tartar just to make sure and I am so proud to give these to my husband. Oh and not only did they look good they were delicious. I dipped the bottoms in dark chocolate and oh so yummy!
    Light macaroon more like meringue. Very easy to make. I will stick to a more traditional coconut macaroon.
    OMG...these are magnificent. Perfect: easy, simple and tasty. Thanks!
    These were WONDERFUL macaroons. HOWEVER, when I read the reviews I saw that several folks complained that they weren't coconuty enough. I thought they were perfect, but THEN I noticed that I had made a mistake. I used a bag of 14oz shredded coconut, rather than the 8oz called for. It made quite a few more cookies, but they were wonderfully light AND coconuty. If you want a more intense coconut experience, increase the ratio of coconut to egg. 14oz to 4 large egg whites worked perfectly for us. The only other change we made was to add 1/8tsp of cream of tarter to the eggs, just to be safe. We loved the recipe and will be using this, rather than the condensed milk version, from now on! Happy Holidays, and thanks AB!
    Very awesome recipe! I used unsweetened coconut instead and worked out great for those who don't like really sweet cookies!
    The easiest macaroon ever! Great taste and texture!
    Ugly, but delicious. Mine did not brown at all, so they were little grey cookies, but man they were soooo good!!! I think I will dip them in chocolate to get them pretty. Chewy, sweet, just perfect. FYI: Always bring egg whites to room temp before whipping, it's just the way I've always known to do it and it always comes out perfect
    The best macaroon ever . . . light, delicious! I add about half a teaspoon of vanilla which, for me, makes them even better!
    I had some leftover coconut and went looking for a quick macroon recipe for an easy dessert. Once again, Alton comes through! I made a half batch to use up my coconut. I also added a splash of almond extract to the coconut when folding. I also used a silicone mat for baking. They came out perfect. I think the key is to beat the egg whites and sugar until VERY stiff. I need to buy more coconut. This half batch won't last the night!
    easy and tasty.. i added a bit of vanilla to mine though
    Not good. Not like any macaroon I am used to. They were like a meringue cookie plus a little coconut (not enough for a true macaroon. They were easy to make but they stuck to the greased parchment. I wouldn't bother trying to fix the recipe just move to another one. I was very disappointed with this recipe.
    Mmm.. Yumminess! I didn't quite have 8 oz of coconut so added some almonds along side the coconut in the broiler (to toast & folded em' in! I made em' a bit bigger, more like a tablespoon & baked them for 20 min's. Came out as these lil' perfectly chewy meringue with soft & chewy coconut & toasty almonds!
    I love this recipe! It was easy to make and will be a new favorite, but I can see why others had issues.
     I read the reviews first and I'm thankful I did otherwise I wouldn't have realized that the recipe makes 40 servings...I scooped 12. So after 15 min of baking (and soft squishy cookies) I turned off the oven and left the door open for a few minutes. I let them dry out and extra 10 minutes or so with the dorr closed. I think that adjustment worked great, but next time I will pay attention to the size. Hope this helps.
    This is a horrible recipe. Macaroons are not difficult in the worst of circumstances, but I thought I'd try this recipe, as Alton Brown has never failed me on a recipe. Until now.
     Not enough coconut, way too much meringue, gummy little balls of coconut snot. Do NOT make these in a humid climate, it's only worse.
     If you love macaroons (I grew up on them), move on to another recipe!
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    This recipe is featured in:

    12 Days of Cookies