Toasty Coconut Macaroons

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: about 40 cookies
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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

  1. Heat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Using a rubber spatula, fold in the toasted coconut.
  5. 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.