Toasty Coconut Macaroons

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
About 40 macaroons
Level:
Easy

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

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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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
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Yum!!! Toasting the coconut first makes these delicious little tidbits over the top!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Light macaroon more like meringue. Very easy to make. I will stick to a more traditional coconut macaroon. item not reviewed by moderator and published
OMG...these are magnificent. Perfect: easy, simple and tasty. Thanks! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Very awesome recipe! I used unsweetened coconut instead and worked out great for those who don't like really sweet cookies! item not reviewed by moderator and published
The easiest macaroon ever! Great taste and texture! item not reviewed by moderator and published
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 item not reviewed by moderator and published
The best macaroon ever . . . light, delicious! I add about half a teaspoon of vanilla which, for me, makes them even better! item not reviewed by moderator and published
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! item not reviewed by moderator and published
easy and tasty.. i added a bit of vanilla to mine though item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
These are great cookies. item not reviewed by moderator and published
These came out so great - I gave them out as part of a edible holiday gift - received so many requests for MORE!!! So easy to make - I did add a bit of cream tartar and the mix came out a bit gooey - but just added more coconut and they came out perfect on the parchment paper....just took them out when they got a nice golden brown.....any suggestions on what to do w. all the remaining egg yolks? item not reviewed by moderator and published
These came out sort of rubbery - not light or fluffy. I could not get them to peak well either - so they were sort of flat too. The cook time was too long and they over browned also. Mine stuck as well - even though I oiled the parchment paper. I wish I would have read all the reviews because I would have added a little cream of tartar to the egg whites, decreased the cook time and added a little sugar to the oiled parchment to prevent sticking (so if you are reading this you might want to try these too). I did add 2 tsp of vanilla which made them taste great, but the texture just was not very good. I must have done something wrong. I only have an electric hand mixer - so maybe it is because of that? I will try them again and hope to make them better. I like this recipe because it uses sugar and not sweetened condensed milk from a can. I am also going to try Food Network Magazine's recipe which is similar but with more sugar & less egg whites. I think this is a good recipe and just needs to be tweaked a bit to get right. Read all of the reviews; some of them have great tips & suggestions. item not reviewed by moderator and published
I learned awhile back to read the reviews before making a Food Network recipe, and this one was no exception. I used 1/2 cup bottled egg whites, which is probably more than 4 regular egg whites (not sure, though). I like coconut so I toasted 12 ounces, which turned out to be a good thing. I also added 1 cup of finely chopped pecans and 1/2 teaspoon of almond extract as well as 1/8 teaspoon of cream of tartar to make sure my egg whites whipped up well. Each of my cookies were a little less than 1 tablespoon of dough apiece, and baking them for 15 minutes at 350 was just right. I'm very glad I sprayed my wax paper with non-stick spray, because even then they stuck a little - not so much that the cookie was ripped up, thankfully. The outside is nice and brown and the inside is very moist and chewy. I've eaten store-bought macaroons that were so crisp they hurt the inside of my mouth, which is not my idea of "Good Eats!" This cookie probably is more meringue-like than others, but that suits my tastes just fine. I did add more than 1/2 cup sugar per other reviewer recommendations, but even though I like sweet, these probably would have been just fine with the recipe's stated 1/2 cup. item not reviewed by moderator and published
I made a double batch of these, one plain and one dipped in dark chocolate and sprinkled with chopped macadamia nuts. Everyone loved them, though they fought over which kind was better. Next time I will just make them plain, the simple toasted coconut flavor and wonderful light and chewy texture are best left alone I think. I like these better then store bought macaroons, which can be too moist and sweet for my tastes. The only tricky part is getting the egg whites glossy with the right peaks. I would not try this without a stand mixer and whip attachment, or an electric hand mixer with whip beaters. It takes patience but is worth the effort! item not reviewed by moderator and published
I tried this recipe out on a whim b/c I had some leftover coconut and it seemed so easy. I don't think I beat the egg whites properly because the texture didn't turn out as I expected. The outside looked glazed and the inside was moist, but the entire cookie felt rubbery. They tasted fine though. item not reviewed by moderator and published
Sorry Alton, this was easy to make, I thought it didn't have much taste though. Perhaps a bit of almond or vanilla might make it a bit more tasty. Mine came out pretty sticky and just not very good :( Louise item not reviewed by moderator and published
My husband has always said he does not like coconut, and yet he tried them because they made the kitchen smell so good, and he actually liked them. item not reviewed by moderator and published
My Auntie Lala always had a batch of cookies and macaroons in her cookie tin when I went to visit her. She gave me the recipe for the macaroons but somehow over the year I lost them... her recipe was very simple and not made with condensed milk... I finally found the recipe, and made them! The only difference is that I made them with unsweetened coconut which is what I remembered. Thanks Alton!! item not reviewed by moderator and published
Very tasty, although they came out a little different from what I'd expected. item not reviewed by moderator and published
Not a macaroon as others have said, but a great merangue! I've made it twice. The first time I did it exact to the recipe and found it very sticky and hard to take off the parchment paper. The second time I crushed some chocolate chips and sprinkled sugar on the parchment paper. It came off the paper easily and tasted like a chocolate chip cookie. YUM! item not reviewed by moderator and published
This is my attempt at making macaroons and I will admit my expectations were low going into it, considering I was trying to replace store bought macaroons. This recipe far exceeded my expectations! Sure, they have a meringue texture, but this is what makes them slightly crunchy on the outside, and moist on the inside. The slight crunch almost duplicates the texture of the cookie-like consistency of a store bought macaroon. Pros: Ingredients on hand, super simple, fantastic taste...cooking time was right on (surprisingly.) Cons: I've already eaten half of the batch that I baked! Alton, thanks again! item not reviewed by moderator and published
I was pleased with this recipe, very tasty and easy to make. The only thing is I think the cooking time may be a little long, mine were a little over done after just 15 minutes and I don't usually have any problems like that with my oven. item not reviewed by moderator and published
i give this a 5 star because it is so versatile. Since I don't have an electric mixer and was 2 lazy to measure i mixed my dry ingredients till it looked about right. Changes: I used a little coco-nut flour also I added the 1 cap vanilla ext also added 1 cap of rum extract.(Stunning effect) I could also see this recipe with a few chocolate chips to give it that something item not reviewed by moderator and published
Light, moist, awesome. Thanks for this easy recipe, Alton! item not reviewed by moderator and published
This is definitely and easy and tasty dessert. Thanks you, Alton. I love ur shows. Jeffrey item not reviewed by moderator and published
These are the best macaroons ever. I made them very quickly and with absolutley no difficulty. item not reviewed by moderator and published
made as directed- macaroons were O.K. soon after baking, but after a couple of hours, were soggy, too chewy, not crispy on outside, I rebaked them on a low oven, which crisped them but made the inside an unattractive brown. item not reviewed by moderator and published
it's my first time making macaroons,and i was surprised that it turned out well. it's more like a meringue, which i love and it's different, than traditional macaroons. Try this out! item not reviewed by moderator and published
Great and not time consuming. item not reviewed by moderator and published
The macaroons came out very runny, and did not taste as I would have expected. Sorry Alton, not your best. item not reviewed by moderator and published
these tasted great but the oven temp and cooking times were too much (atleast for my oven) within 5 minutes there was smoke billowing from the oven! but with a few adjustments, they came out great--very tasty and light. not exactly a macaroon but there sure were yummy! item not reviewed by moderator and published
They benefit from about doubling the toasted coconut used. Nonetheless, they have a good degree of sweetness and brown nicely. item not reviewed by moderator and published
This was my first attempt at macaroons and was fairly fool proof, just be sure to use a little spray grease. I baked on parchment paper and the bottoms held tight. item not reviewed by moderator and published
YOU HAVE TO TRY THIS ONE.IT'S FAST ,SHOWS GOOD FOR A PARTY ,STORES GREAT.ALSO VERY VERSITAL.(DIP 1/2 IN CHOCOLATE.O.K. NOW DO IT item not reviewed by moderator and published
These were simple to make and delicious. Plus, they made a nice presentation, a good choice for what to bring for office or casual dinner partys. I dipped some in dark chocolate, nice contrast. item not reviewed by moderator and published
These were so easy to make, not too sweet, either. item not reviewed by moderator and published
Wow, this recipe is wonderful! These cookies are spectacular! And so simple!! Awesome, Alton! item not reviewed by moderator and published
Try Paula Deen's or Ina Garten's recipe. These are NOT macaroons. If you want coconut merignues then this is your recipe. item not reviewed by moderator and published
flavor is good. the texture is a bit like meringue, but they are still the best coconut macaroons that i've made. these are better than recipes that call for condensed milk. item not reviewed by moderator and published
This tasted more like a meringue. It was missing a lot of texture--it might need more coconuts, or perhaps nuts for those who like nuts. I also found the cooking time to be too long, the first batch came out too brown. --maybe it's my stove though. I took half the batch and added chocolate chips...adds good taste. item not reviewed by moderator and published
How one could make as light a confection such as this. Now I know, and am tickled I do. Thanks Alton for a great recipe! item not reviewed by moderator and published
great tasting. very easy to make. item not reviewed by moderator and published
I've never had coconut macaroons before, and while I did use unsweetened coconut instead of sweetened, I added a little sugar as I was toasting them and they came out great!!! I think I may have overcooked them a little bit because they are a little chewey, but they were yummy anyway!!! Alton Brown rocks! item not reviewed by moderator and published
I always make Gale Gand's macaroons, which have melted chocolate on the bottom...mmmmmmmmmmm! item not reviewed by moderator and published
Sorry Alton...I like these: http://www.foodnetwork.com/recipes/gale-gand/chocolate-dipped-coconut-macaroons-recipe/index.html item not reviewed by moderator and published

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12 Days of Cookies