5 Ingredients or Fewer

Coconut Macaroons

March 30, 2015
5 Ratings
  • Makes Make 20 macaroons
What You'll Need
  • 4 egg whites
  • 1/3 cup sugar
  • Pinch sea salt
  • 3 cups unsweetened, shredded coconut ( 8 oz - 250 g )
  1. Preheat the oven to 350°F and line the baking sheet with a parchment paper.
  2. Combine the egg whites, sugar and salt in a mixing bowl. Whisk until the egg whites and sugar are combined.
  3. Add the coconut to the egg white mixture and stir.
  4. With wet hands or small ice cream scoop shape the coconut mixture into small balls. Space them an inch apart on the baking sheet.
  5. Bake the macaroons 15-20 minutes.
  6. Let the macaroons cool on the baking sheet. (macaroons will be crispy)
  7. Store the cookies in airtight containers. (macaroons will become soft)

See what other Food52ers are saying.

  • madlovefood
  • anka

2 Reviews

madlovefood April 5, 2015
Yum! I'd love these drizzled in chocolate. Who am I kidding, I love everything drizzled in chocolate, though these look particularly delicious!
anka April 5, 2015
Thank you!