5 Ingredients or Fewer


May  8, 2021
8 Ratings
Photo by James Ransom
  • Makes almost 2 dozen
Author Notes

These are simple, classic, straight-up macaroons adapted from Tamra Davis (director/ chef/ mom/ married to a Beastie Boy). This is a great recipe, they are perfectly fluffy & sweet without falling apart -- the key is really beating the sugar & egg whites. Again, macaroons are a great gluten-free, dairy-free dessert option & the ingredients are most likely always in your kitchen--plus they're super cute. —we eat. happy.

What You'll Need
  • 2 free-range egg whites
  • 3/4 cup organic sugar
  • 1 teaspoon pure vanilla
  • 2 1/2 cups unsweetened coconut
  • Pinch Maldon sea salt
  1. Preheat the oven to 325° F and line two baking sheets with foil. In a large bowl combine egg whites, sugar & vanilla. Beat with a whisk until combined and fluffy (about 1 minute).
  2. Fold in coconut & sea salt. With wet hands make small (1 tablespoon-sized) mounds, and place 1 inch apart on baking sheet.
  3. Bake for 16 to 17 minutes until golden. Cool for 3 to 5 minutes before transferring onto a baking cooling rack.

See what other Food52ers are saying.

  • Trishington
  • kumalavula
  • Shannon
  • lydia.sugarman

7 Reviews

Trishington June 30, 2023
Yummy! Just for kicks I folded in ⅓ cup of dark chocolate chips along with the coconut and they were gobbled up pronto. Definitely gonna makes these again and again!
kumalavula April 24, 2014
so easy, so yummy. perfect ay to satisfy the sweet tooth craving without going for chocolate.
katemcgill April 22, 2014
made these for easter - turned out perfect!! i drizzled a bit of dk choc on top and they were a hit!
Jo B. April 18, 2014
very meringue like-very sweet- but oh so very good!
Ray April 17, 2014
I melted chocolate chips with a little whole milk and then drizzled over them. Turn out great
Shannon April 16, 2014
Any suggestions on adding chocolate here (dipped or within)? Not that these don't look fantastic as-is, just for variety.
lydia.sugarman April 13, 2014
I prefer using a tablespoon to form the macaroons. They're still dense but not compacted and look more like little nests. Since these are quite rich and dense in flavor, the lighter touch and smaller size makes them more "bon-bon"-like and the bits of coconut sticking out brown quite prettily.