5 Ingredients or Fewer

Coconut Macaroons

May 22, 2023
0 Ratings
  • Prep time 10 minutes
  • Cook time 18 minutes
  • makes about 36 cookies
Author Notes

Simple and delicious, these are always a hit. —Kendall

What You'll Need
  • 4 Large egg whites
  • 1 2/3 cups cane sugar
  • 1 teaspoon ground cinnamon
  • 14 ounces Unsweetened shredded coconut (I use Bob's Red Mill)
  1. Set the racks in the oven at the 2nd and 4th positions from the top. Preheat the oven to 325 F. Line two baking sheets with parchment paper.
  2. In a large bowl, and using a wooden spoon, stir together the egg whites, cane sugar, and cinnamon. The mix should be sticky and just mixed through.
  3. Stir in the coconut until it is all moistened and sticky.
  4. Using a rounded tablespoon, scoop roughly equal balls of the mix and set them 2 inches apart on the baking sheets. (They spread a little while baking).
  5. Bake for 18-20 minutes, or until golden. I rotate the pans halfway through. Let cool a little on the pans and serve the same day.

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