Coconut Macaroons


Really easy. Pretty quick. And very good.

Give this recipe a shot for a simple but good dessert you can make in batches and keep around for a while.

The recipe was really easy to put together, but I had to keep them in the oven for about 2x the baking time.

Deborah Snyder’s Coconut Macaroons


  • 3 cups unsweetened desiccated coconut
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons plus 1 1/2 teaspoons melted butter
  • 1 cup sugar
  • 3 extra-large or 4 medium-large egg whites
  • 1 cup chopped chocolate, optional


  1. Preheat oven to 350.
  2. In a large mixing bowl, combine coconut, vanilla, butter, and half the sugar.
  3. Whip the whites in the bowl of an electric mixer until they begin to get foamy and opaque. Add the remaining sugar in a slow, steady stream and continue whipping until the mixture is pure white and volumized, but just short of holding soft peaks. Fold the whites into the coconut mixture. Add the chocolate, if desired.
  4. Using a very small ice-cream scoop or teaspoon, scoop the batter onto parchment-lined cookie sheets, about 1/2-inch apart. Bake for about 13-15 minutes, until lightly browned, turning the tray once during baking. Cool completely.

Note: The batter can be made several days in advance, and kept covered and refrigerated.

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